1 1/2 lb. boneless skinless chicken thighs (or breasts)
1/2 tsp. salt
1/4 tsp. pepper
1 small onion, sliced
2 medium bell peppers, cut into strips (optional)
2 cups tomato pasta sauce (from 26 oz jar)
1 pkg (16 oz) rotini pasta
1 cup shredded mozzarella cheese (4 oz)
1) Sprinkle chicken with salt and pepper. In a 3 1/2 to 4 quart slow cooker, place chicken. Top with onion and bell peppers. Add pasta sauce.
2) Cover; cook on low 4 to 6 hours
3) Cook and drain pasta as directed on package. Place pasta on platter ( or you can do it on each plate). Top with chicken and sauce. Sprinkle with cheese.
Makes 8 servings
prep: 10 minutes
total time: 4 hours 10 min
