Easy Slow Cooker Tuscan Chicken is tender chicken, seasoned with peppers and Italian herbs, served on a bed of pasta! The chicken, pasta and Italian sauce all cook together to make a delicious one-pot meal!
For set it and forget it, there is nothing better than a slow-cooker meal. And now that I have (finally) figured out how to cook pasta at the same time, I am in easy one-pot food heaven. And who wants to stand in the kitchen cooking, when you could be binge watching your favorite shows instead!
Here’s the handy printable recipe. Enjoy!Print
Easy Slow Cooker Tuscan Chicken is tender chicken, seasoned with peppers and Italian herbs, served on a bed of pasta! The chicken, peppers,pasta and Italian sauce all cook together to make a delicious one-pot meal, including the pasta!
3 large chicken breasts, cut in half lengthwise
1 24 ounce jar favorite spaghetti sauce
1 8 ounce can tomato sauce
1 14.5 ounce can diced tomatoes
1/2 tsp Oregano
1/4 tsp Thyme
1 tsp garlic powder
1 tsp salt
1/2 tsp black pepper
1/2 tsp granualted sugar
1 12 ounce bag of frozen peppers and onions mix
8 ounces uncooked spaghetti noodles
1 – 2 cups water
2 TBSP shredded Parmesan cheese
Coat the bottom of a 5 quart slow cooker with cooking spray or use a liner.
To the slow cooker add the spaghetti sauce, tomatoes,tomato sauce,spices and sugar. Stir until well mixed.
Place the chicken breast pieces on top of the sauce mix and cover.
Cook on high for 2 – 3 hours, or low for 4 – 6 hours, until the chicken has reached 165 degrees on a meat thermometer inserted at the thickest part of the breast.
When the chicken is done, add the uncooked pasta and 1-1/2 cups water to the slow cooker and stir to cover the pasta with the sauce.
Pour the frozen peppers and onion mix on top of the chicken and pasta.
Cook on high for an additional hour or until the pasta is al dente. Check after 30 minutes.
Add 1/2 cup more water if the sauce is too thick and needed to complete cooking the pasta.
Serve by placing pasta on a plate, topping it with chicken and peppers and onion, then sprinkling with 1/2 TBSP Parmesan.
Notes – to reduce the sodium, use low-sodium spaghetti sauce and tomatoes, also omit the salt from the recipe and only add salt to taste prior to serving.