Ingredients
2 pounds boneless, skinless chicken thighs, each cut into quarters
1 medium yellow onion, coarsely chopped
1 large red bell pepper, coarsely chopped
1 cup white mushrooms, halved
1 can (28 ounces) crushed tomatoes
1 can (6 ounces) tomato paste
1 cup reduced-sodium chicken broth
3 cloves garlic, minced
1 bay leaf
2 tablespoons fresh or 2 teaspoons dried parsley
2 teaspoons Italian seasoning
1/2 teaspoon freshly ground black pepper
12 ounces pasta
Preparation
Combine the chicken, onion, bell pepper, mushrooms, crushed tomatoes, tomato paste, broth, garlic, bay leaf, parsley, seasoning, and black pepper in a large slow cooker.
Cover and cook on high for 5 hours. Alternatively, cook on low for 8 hours.
Prepare the pasta according to package directions approximately 30 minutes before serving.
Remove the bay leaf from the chicken mixture and serve the chicken and sauce over the pasta
