Posted by: marthabernie | May 21, 2015


This came from the Paula Deen Newsletter online.  It’s easy because the slow cooker does most of the work.


2 pounds skinless chicken pieces

1 teaspoon salt

1 teaspoon pepper

1 tablespoon olive oil

1 onion, chopped (I sliced mine into thin rings)

1 green bell pepper,  sliced

1 teaspoon garlic powder

2 – 14.5 oz cans diced tomatoes with onion and bell pepper

hot cooked rotini pasta

Sprinkle chicken with salt and pepper.  In a large skillet, heat oil over medium-high heat and cook chicken in hot oil until browned.  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.  Cover and cook on low for 7 hours.  Remove chicken from slow cooker.  Skim fat from surface of liquid in slow cooker.  Serve chicken and vegetable mixture over hot pasta.



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