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4 to 6 boneless chicken breasts, cut in small chunks
2 teaspoons garlic salt
1/2 teaspoon black pepper
3 teaspoons dried Italian seasoning
1 jar (24 to 28 ounces) spaghetti sauce
1 can (14 ounces) crushed tomatoes
1 can (14 ounces) whole or diced tomatoes, drained
2 tablespoons dry red wine (optional)
1 green bell pepper, sliced into strips
1 small onion, sliced
8 ounces sliced mushrooms (optional)
Grated Parmesan cheese
Hot cooked spaghetti
Season chicken with garlic salt, pepper, and Italian seasoning. Place onions and peppers in the slow cooker. Place chicken on top. Dump spaghetti sauce, both cans tomatoes and wine over the chicken. Stir. Cover and cook on low 8 hours. Add mushrooms if you like and cook for high for another 30 minutes. Serve chicken, sauce and veggies over hot cooked spaghetti with Parmesan cheese on top.