16 oz boneless, skinless chicken breasts
1 1/2 cups chopped onions (I used dehydrated)
1/2 chopped bell pepper
1 26 oz can of Hunts Garlic and Herb spaghetti sauce
1 4 oz can of mushrooms
4 cups angel hair pasta, cooked (I used whole wheat)
1/2 cup parmesan cheese
salt and pepper to taste
Place chicken in bottom of slow cooker. Combine onions, pepper, mushrooms, and spaghetti sauce and pour over chicken. Stir. Cook on low for 4-5 hours. Shred chicken breasts with 2 forks. Serve over angel hair pasta. Sprinkle with parmesan cheese.
I adapted this traditional recipe into a slow cooker recipe. It comes from my cousin, Shanna, and is in my family cookbook. It turned out great. I always love to try and see if I can adapt regular recipes into slow cooker recipes. Sometimes it turns out and sometimes it doesn’t. This one worked. I loved it and will make it again, for sure. 4 stars.
My mom told me you used one of my recipes. Funny thing is, I don't even know where this recipe came from. It sounds familiar and I think I found it in college, but I really don't remember it. I'll have to try it in a slow cooker! 🙂