Recipe: Pizza Chicken (chicken thighs, sauce and pasta) (crock pot)

PIZZA CHICKEN

8 boneless skinless chicken thighs (about 1 1/2 pounds)
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1 small onion, sliced
2 medium bell peppers, cut into strips*
2 cups spaghetti sauce
FOR SERVING:
1 (16 ounce) package rotini pasta (spirals)
1 cup shredded mozzarella cheese (4 ounces)

Remove fat from chicken. Sprinkle chicken with salt and pepper. Place chicken in 3 1/2- to 6-quart slow cooker. Top chicken with onion and bell peppers. Add spaghetti sauce.

Cover and cook on low heat setting 4 to 6 hours or until juice of chicken is no longer pink when centers of thickest pieces are cut.

Cook and drain pasta as directed on package.

Place pasta on platter. Top with chicken and sauce. Sprinkle with cheese.

*For a bit more color, use 1 yellow bell pepper and 1 red or green bell pepper.

VARIATION:
Six boneless pork chops can be substituted for the chicken thighs. Brown the pork chops, then continue as directed.

Makes 8 servings
Source: Recipe booklet: Comfort Casseroles, Betty Crocker, January 2001