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Crockpot Tuscan Chicken

Today is Slow Cooking Thursday, hosted by Sandra at Diary of a Stay at Home Mom

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Crockpot Tuscan Chicken

Serves 6

6 boneless skinless chicken breast halves, cut into 1-inch cubes

1 (15-oz.) can cannelini beans, drained

1 1/2 cups spaghetti sauce (your favorite, jarred variety)

1 jar roasted peppers, diced

1 large onion, chopped

2 medium carrots, chopped

1 stalk celery, chopped

2 clove garlic, pressed

1 cup water

1 teaspoon Italian seasoning

12 ounces spaghetti

Salt and pepper, to taste

 

In a crockpot, layer onion, garlic, carrot and celery on the bottom. Add the chicken on top, roasted peppers, beans, Italian seasoning, salt and pepper to taste. Add spaghetti sauce and water. Cover and cook on low for 4 to 5 hours or until chicken is tender and cooked.

 

During the last 15 minutes of cooking, prepare pasta according to package directions, drain and serve chicken on top.

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Comments on: "Crockpot Tuscan Chicken" (7)

  1. sounds great will try it on a great fall day

  2. I love chicken. Sounds yummy!

  3. This sounds tasty! Thanks!

  4. This sounds really good. Thank you for sharing.

  5. Easy enough and sounds really good. Thanks

  6. I would love for you to join me for Crock Pot Wednesday at diningwithdebbie.blogspot.com. Mister Linky is up and ready for your favorite slow cooker recipe to share with all of us. Come check it out. Thanks so much.

  7. thanks for sharing this recipe! I made this for dinner last night and am finishing it off for lunch now.
    I subbed mushrooms for the carrots because we’ve had carrots in every meal for the past two weeks, time for a change 🙂 and I used a whole can of spaghetti sauce because I don’t use it much and didn’t want to end up wasting the leftover.
    It turned out more chili like than sauce like….so we skipped the noodles and seved with rolls….it was definitely a hit! Added to the rotation and I’m sure we’ll use it a lot this winter!

    thanks again

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