Ingredients
Equipment
Method
- Prepare all vegetables: slice mushrooms, dice green pepper, and chop onions.
- Cut chicken breasts into bite-sized pieces.
- Combine chicken pieces, mushrooms, green pepper, onions, minced garlic, oregano, sugar, and pasta sauce in either a slow cooker or deep pot.
- If using a slow cooker, cook on low for 2-3 hours until chicken is tender and flavors have melded.
- If using stovetop method, simmer gently over low heat for 2-3 hours, stirring occasionally.
- Cook spaghetti according to package directions, timing it to finish when the sauce is ready.
- Drain pasta and either mix with the chicken sauce or serve with sauce spooned over individual portions.
Notes
For extra flavor, add a pinch of red pepper flakes or top with freshly grated Parmesan cheese before serving. This dish is wonderfully adaptable - feel free to substitute vegetables based on what you have available. Baby bella mushrooms work great instead of white mushrooms, and you can use any color bell pepper.
Leftovers taste even better the next day as the flavors continue to develop. Store refrigerated in an airtight container for up to 3 days. Reheat gently on the stovetop or microwave with a splash of water if needed.
