Ingredients
- 8 boneless skinless chicken thighs (about 1 1/2 pounds)
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1 small onion sliced
- 2 mediums bell peppers cut into strips
- 2 cups spaghetti sauce
- 1 ounce x 16 package rotini pasta
- 1 cup shredded mozzarella cheese (4 ounces)
Make it step by step
- Remove fat from chicken. Sprinkle chicken with salt and pepper. Place chicken in 3 1/2- to 6-quart slow cooker.
- Top chicken with onion and bell peppers. Add spaghetti sauce. Cover and cook on low heat setting 4 to 6 hours or until juice of chicken is no longer pink when centers of thickest pieces are cut.
- Cook and drain pasta as directed on package. Place pasta on platter. Top with chicken and sauce. Sprinkle with cheese.
- 8 servings.
- SUBSTITUTION: For a bit more color, use 1 yellow bell pepper and 1 red or green bell pepper.
- VARIATION: Six boneless pork chops can be substituted for the chicken thighs. Brown the pork chops, then continue as directed.
Nutrition and portions
Nutrition estimates and Zone blocks are not available for this recipe.
Ingredient substitutions and portion changes need a new calculation.
Recipe source
Adapted from Foodista by Anonymous, under CC BY 3.0. Formatting adapted; listed quantities and instructions are retained from the source.
Cook times in the method are source guidance, not a record of testing in our kitchen. Check food temperatures and ingredient labels when cooking.