Easy Slow Cooker Tuscan Chicken
305kcal
Ingredients
- 2-1/2 pounds chicken breasts cut in half lengthwise
- 3 cups marinara sauce
- 8 ounce tomato sauce
- 14.5 ounce 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 granulated sugar
- 12 ounce frozen peppers and onions
- 8 ounces dry spaghetti noodles
- 2 cups water
- 2 tbsp Parmesan cheese grated
Equipment
- Slow Cooker
Instructions
- Coat the bottom of a 5 quart slow cooker with cooking spray or use a liner. Add marinara sauce, tomatoes,tomato sauce,spices and sugar. Stir until well mixed. Place 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°F 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 scooping pasta on a plate, topping with chicken and peppers and onion, and sprinkling with grated cheese.
Nutrition
Serving1servingCalories305kcalCarbohydrates44gProtein24.91gFat3.52gSaturated Fat0.88gCholesterol49.52mgSodium1357.88mgPotassium1149mgFiber5.65gSugar12.2gVitamin A2585.2IUVitamin C90.91mgCalcium82.66mgIron3.38mg
Notes
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.