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