Crock Pot Chicken Pasta
Prep time: 10 min
Cook time: 6-8 hours on low~ 3-4 hours on high
Serves: 4 well w/ bread or salad~ Or 2 for 2 nights w/ bread or salad
*For vegan option, forget chicken and add more vegetables!
2 – boneless skinless chicken breasts
1 – 15 oz jar of your favorite pasta sauce
1 – green pepper; sliced or diced
3/4 cup diced red onion
4 – garlic cloves; sliced or minced
1 tbsp – basil; dried or freshly chopped
3-4 cups cooked noodles of your choice (smaller noodles work well, I chose bowtie)
1 cup – shredded mozzarella cheese (optional)
Pink Himalayan salt & Black pepper
*NOTE: I try to buy and use as much organic ingredients as possible, especially meat, dairy, and wheat products.
Get out your crock pot and turn it on! Chop up your herbs and vegetables per above. Pour half of the jar of pasta sauce into bottom of crock pot. Place both chicken breasts on top of sauce making sure chicken is not overlapping. Sprinkle Himalayan salt, pepper, basil and garlic directly onto the bare breasts facing up. Pour the other half of the sauce into pot. Add green pepper and onion. Cover and cook 3-4 hours on high or 6-8 hours on low. You’ll know when chicken is ready to eat when it shreds apart easily with a wooden spoon. 20 min prior (or just turn to “keep warm” when done) Boil water and cook your noodles of choice. Drain and add directly into crock pot. Stir well until all noodle are covered and chicken is completely broken apart. Serve into bowls with bread and/or salad! (Optional: Sprinkle shredded mozzarella on top before serving)