A fabulous pasta stew, slow cooked for extra flavor.
1 to 1 1/2 pounds boneless skinless chicken breasts,
cut into 1-inch pieces
1 (15 1/2 ounce) can red kidney beans, rinsed and drained
1 (15 ounce) can tomato sauce
1 (29 ounce) can Italian stewed tomatoes, undrained
1 (4 1/2 ounce) jar sliced mushrooms, drained
1 cup green bell pepper, chopped
1/2 cup chopped onion
1/2 cup chopped celery
1 tablespoon garlic powder, or to taste
1 cup water
1 teaspoon dried Italian seasoning
6 ounces uncooked thin spaghetti, broken in half
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Combine all ingredients except spaghetti in crockpot. Cover and cook on LOW for 4-5 hours.
Stir in spaghetti. Cover and cook on HIGH for 45-50 minutes until pasta is tender.
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