One of the new joys I’ve found is using my new crock pot to make dinner. I’ve been using it to cook chicken, beef, pork chops, dessert, appetizers, and the list goes on.

It does take much more time for the meal to cook but a lot less effort to put it together and with my busy lifestyle, that’s always a plus. Just mix everything up in this huge bowl and let it cook. You don’t really have to check on it or anything like that. The only thing is to make sure that you are turning it on early enough through the day so you don’t end up waiting an extra hour or two for it to finish cooking.. Yep that has happened to me a few times and I had to learn my lesson the hard way.

Prep Time: 20 min
Cook Time: 4-8 hours



2 pounds boneless skinless chicken thighs
1 can crushed tomatoes (28 oz)
1 yellow onion, chopped
1 red bell pepper, sliced
1 green bell pepper, sliced
1 cup white mushrooms
1 can tomato paste (6 oz)
1 cup reduced sodium chicken broth
2 cloves garlic, minced
1 bay leaf
Salt and pepper to taste
¼ cup fresh or dried parsley

12 oz whole wheat linguine pasta


  1. Combine all the ingredients except the pasta into the slow cooked and cook on high for 3 hours, then remove lid and cook for one more hour. If you want to keep it cooking longer, you can cook on low for 6 hours, remove lid and cook for 2 more hours.
  2. Prepare pasta according to instructions on the box.
  3. Remove bay leaf from crock pot and serve chicken and sauce over pasta.


Makes 8 servings

Per Serving:

Calories 380
Total Fat: 6g
Saturated Fat: 2g
Sodium: 400 mg
Carbohydrate: 47g
Fiber: 5g
Protein: 32g
Calcium: 8%