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Ingredients
2 pounds skinless chicken pieces*
1 teaspoon salt
1 teaspoon ground black pepper
1 tablespoon olive oil
1 onion, chopped
1 green bell pepper, sliced
1 teaspoon garlic powder
2 (14.5-ounce) cans diced tomatoes with onion and bell pepper
Hot cooked rotini pasta
Instructions
{1} Sprinkle chicken pieces with salt and pepper. In a large skillet, heat oil over medium-high heat. Cook chicken in hot oil until browned.
{2} In a 4- to 5-quart slow cooker, combine onion and bell pepper. Place chicken pieces on top of onion mixture. Sprinkle chicken with garlic powder. Pour tomatoes over chicken.
{3} Cover and cook on low for 7 hours.
{4} Remove chicken from slow cooker. Skim fat from surface of liquid in slow cooker, if desired.
{5} Serve chicken and vegetable mixture over hot cooked rotini pasta.
Makes 5 servings
Note: *We used 2 skinless chicken breasts and 3 skinless chicken legs.
