HONEY ORANGE PINEAPPLE CHICKEN ala SLOW COOKER serves 6-8
6 boneless, skinless chicken breasts
1/2 cup orange pineapple juice
Juice of 1 LARGE lemon
1/2 cup chicken broth
1/4 cup QUALITY honey
1/4 cup apricot pineapple preserves
1/4 cup packed brown sugar
1 tablespoon cornstarch
1/4 cup teriyaki sauce
1/4 cup Country Bob’s All Purpose Sauce
1/4 cup Heinz Chili sauce
8 ounce can crushed pineapple
1 small can Mandarin orange segments, drained WELL
1 small onion, finely chopped
1 cup sliced carrots
chopped green onions for garnish
- In a mixing bowl whisk together orange pineapple juice, lemon juice, chicken broth, honey, preserves, brown sugar, cornstarch, teriyaki sauce, Chili sauce, Country Bob’s sauce and crushed pineapple.
- Spray slow cooker insert with non-stick cooking spray.
- Place chicken breasts in slow cooker in as shallow a layer as possible.
- Top with onion and carrot pieces.
- Pour juice mixture over top.
- Cover and cook on low for 4 hours.
- Cover and cook 1 hour more.
- Top with Mandarin orange segments, turn off heat, cover and let sit 5 minutes.
- Serve over hot cooked rice. Top with fresh chopped green onions.
It’s cold, wet and windy up here in the Pacific Northwest as a series of winter storms have been moving through one after another. It’s the kind of weather that wants to make you turn over, pull the covers over your head and go back to sleep – the kind of weather that makes me crave serious comfort food. One of our favorite comfort foods for this weather is Cowboy Beans. The best thing about this recipe is that it cooks ALL day in the slow cooker and the aroma makes the house smell cozy and homey. BE SURE AND SOAK YOUR BEANS OVERNIGHT THE DAY BEFORE YOU WANT TO MAKE THIS RECIPE.
As this recipe cooks your beans will start absorbing the flavor AND the color. They actually become more and more tasty in the days that follow. I usually make BEER Bread with this and it’s a HUGE hit.
COWBOY BEANS serves 6
1 pound navy beans
1 small onion, chopped
1 tablespoon garlic powder
1/2 cup dark brown sugar
3/4 pound ground beef
4 slices thick bacon, chopped
1 cup water
3 cups beef broth
1 cup Sweet Baby Ray’s Original BBQ sauce
1/4 cup molasses
1/4 cup apple cider vinegar
1/4 cup Bragg’s liquid aminos
- Rinse your beans and drain.
- In a large skillet brown bacon pieces over a medium heat until browned and ALMOST crisp. Remove bacon pieces with a slotted spoon to drain on paper toweling.
- Add beef to bacon grease browning and crumbling to small pieces until cooked through. This adds are flavor! Drain well of excess grease.
- In slow cooker whisk together the water, molasses, apple cider vinegar, liquid aminos, brown sugar and beef broth with garlic powder.
- Stir in beans, ground beef and bacon pieces until well blended.
- Cook covered on high 6 hours.
- Stir in BBQ sauce,
- Cover and cook another 2 hours or until beans are tender.
NOTE: BE SURE AND SOAK YOUR BEANS OVERNIGHT THE DAY BEFORE YOU WANT TO MAKE THIS RECIPE!
These beans make for wonderful leftovers too. We really like them over hamburger patties like the old chili sizes from Bob’s Big Boy.
GREEN CHILE CORN BEER BREAD
3 1/2 cups self-rising flour
2 tablespoons sugar
1 teaspoon sea salt
1 small can chopped green chiles, drained WELL
1 can Green Giant white shoepeg corn, drained WELL
12 ounces Beer
1 stick butter, divided 6 + 2, melted
- Preheat oven to 350°.
- Whisk together flour, sugar and salt.
- Add 6 ounces melted butter and beer.
- Add green chiles and corn.
- Knead together uniformly, but DO NOT OVERWORK.
- Form into a well oiled loaf pan.
- Pour remaining 2 ounces of butter over top.
- Bake 50-60 minutes until cooked through.
WHISKEY MOLASSES SHREDDED BEEF ala SLOW COOKER with APPLE CARROT SLAW
2 1/2-3 pound Beef Bottom Round Roast, cut into 1-inch pieces
1/2 cup whiskey (I like Jack Daniels Tennessee Honey)
1/4 cup apple cider vinegar
6 ounces tomato paste
2 tablespoons packed brown sugar
1/4 cup molasse1/4 cup PURE maple syrup
2 tablespoons QUALITY honey
1-1/2 teaspoons salt
1/2 teaspoon ground red pepper
- Place roast in 4-6 quart slow cooker.
- Combine whiskey, 1/4 cup vinegar, tomato paste, 2 tablespoons brown sugar, molasses, maple syrup, honey, salt and pepper; pour over roast.
- Cover and cook on HIGH 4 to 6 hours or on LOW 8 to 10 hours, or until beef is, fork-tender.
- Remove roast from slow cooker; shred with 2 forks.
- Skim fat from sauce as needed.
- Return beef to slow cooker.
- Serve beef with slaw.
ALTERNATE COOKING METHOD This recipe can also be made in a pressure cooker.
- Place beef Bottom Round Roast in pressure cooker; add 1/2 cup beef broth.
- Close and lock pressure cooker lid. Use beef, stew or high-pressure setting on pressure cooker; program 60 minutes on pressure cooker timer.
- Use quick-release feature to release pressure; carefully remove lid.
- Shred beef; return to pressure cooker.
- Combine cooking liquid, whiskey, 1/4 cup cider vinegar, tomato paste, 2 tablespoons brown sugar, molasses, salt and pepper in small saucepan and simmer 20 to 25 minutes until desired consistency is reached.
- Combine sauce and shredded beef.
APPLE CARROT SLAW
2 tablespoons apple cider vinegar
2 tablespoons packed brown sugar
1 tablespoon mayonnaise
2 cups shredded carrots
2 cups diced granny smith apple
1/4 cup golden raisins
- Whisk together the remaining 2 tablespoons vinegar, mayonnaise and remaining 2 tablespoons brown sugar in large bowl.
- Add carrots, apples and golden raisins; toss until well coated.
- Season with salt and black pepper, as desired.
- Refrigerate until ready to serve.
Cajun seasoning adds the unique flavor to this meals and provides you with just enough spiciness and bite to make your taste buds stand up and pay attention.
CAJUN CREOLE CHICKEN THIGHS with SLOW COOKED RICE & BEANS
1 can black beans**, rinsed and drained
1 1/2 cups long grain rice
2 medium tomatoes, rustic chopped
1 red pepper, small chopped
1 shallot, halved and sliced
1 clove garlic, minced
2 tablespoons chopped parsley
3 1/4 cups chicken broth
1 tablespoon + 1 teaspoon (divided) SLAP YA MAMA cajun spice
2 pounds bone-in chicken thighs
1 tablespoon avocado oil
- In a 6 quart slow cooker combine the beans, rice, tomatoes, red pepper, shallot, garlic, parsley, broth and 1 1/2 teaspoons SLAP YA MAMA seasoning until well combined.
- Sprinkle the chicken thighs with the 2 tablespoons SLAP YA MAMA.
- Heat avocado oil in a large skillet (preferably cast iron).
- Brown chicken pieces on both sides until golden, about 5 minutes per side.
- Place in slow cooker, skin side up.
- Cover and cook on low 4-5 hours until chicken is cooked through. Rice will be saucy!
**The original recipe calls for a traditional red bean, but I personally HATE red beans and always substitute black beans.
Who doesn’t love a classic salisbury steak? We have all eaten it at some point growing up. Salisbury steak was mom’s way of keeping it homestyle while stretching the budget too. Now I have a recipe that still does that, but works as an appetizer or a pot luck dish and utilizes the slow cooker so you don’t heat up the kitchen. 😀
SALISBURY STEAK MEATBALLS – 24 meatballs
1 medium Vidalia onion, halved and sliced thin
3 cloves garlic, minced
1/2 pound button mushrooms, cleaned and sliced thin
- Place the onion slices, minced garlic and mushrooms in the bottom of the slow cooker.
2 pounds lean ground beef
1 cup PLAIN breadcrumbs
1/2 cup whole milk
1 tablespoon Worcestershire sauce
1 tablespoon parsley
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon each FRESH ground sea salt and black pepper
- In a large mixing bowl thoroughly combine the ground beef, Worcestershire sauce, milk, parsley, garlic powder, onion powder, salt and pepper.
- Form 24 meatballs of equal size.
- Gently arrange meatballs in slow cooker on top of the onions and mushrooms. (About 2 layers)
2 cups beef broth
1 tablespoon tomato paste
1 tablespoon Worcestershire sauce
1/2 teaspoon each FRESH ground sea salt and black pepper
3 tablespoons cornstarch
3 tablespoons water
- Whisk together the beef broth, tomato paste, Worcestershire sauce, salt and pepper.
- Pour over the meatballs evenly.
- Cook on low for 8 hours or high for 4 hours until meatballs are cooked though and still tender.
- Use a slotted spoon to transfer the meatballs, onions and mushrooms to a serving platter.
- In a small bowl whisk the cornstarch and water together until smooth to form a slurry.
- Whisk the slurry into the crock pot until well blended.
- Add the meatballs, onions and mushrooms back into the slow cooker.
- Adjust the seasoning to taste, cover and cook on low another 30 minutes.
- Serve over noodles or mashed potatoes.
This is a wonderful fall or winter recipe!
SLOW COOKER CHICKEN with BACON GRAVY serves 4
adapted from Sarah Olson
1.5 pounds boneless skinless chicken breasts
FRESH ground pepper, to taste
4 sprigs FRESH thyme
2 bunches green onions, sliced thin
2-4 cloves garlic, minced
6-8 slices bacon, diced and cooked crisp
1 Pioneer country gravy packet dry mix DO NOT PREPARE PER PACKAGE
1 Hidden Valley Ranch Dressing packet dry mix DO NOT PREPARE PER PACKAGE
2 1/4 cups water
1 cup heavy cream
- Spray slow cooker with non-stick spray.
- Add the chicken to the slow cooker.
- Generously salt and pepper the chicken breasts.
- Add the garlic, green onions and bacon.
- Lay thyme sprigs on top.
- Whisk together the gravy mix and ranch dressing packets water until smooth.
- Pour the gravy mixture over the chicken.
- Cover and cook on HIGH for 3 hours without opening the lid during the cooking time.
- Remove the chicken and shred with 2 forks.
- Stir heavy cream into gravy mixture until well blended.
- Return chicken to gravy mixture and stir to coat well.
- Serve over mashed potatoes.
CHINESE BEEF & BROCCOLI ala SLOW COOKER serves 4
1 1/2 pounds chucks roast
4 leeks, (whites and light green parts only) halved and cut into pieces
6 cloves garlic, whole and unpeeled**
6 thin slices ginger, unpeeled**
1 red jalapeño, seeded and thinly sliced
3 tablespoons flour
1/4 cup Hoisin sauce
1/3 cup beef broth
1/4 cup dry sherry
3 tablespoons Bragg’s liquid aminos
2 tablespoons rice wine vinegar
2 tablespoons packed brown sugar
2-3 cups broccoli florets
- Combine leeks, garlic, ginger and jalapeño pieces in slow cooker.
- Sprinkle with the flour and toss to coat. If using the meat in pieces, add meat, then flour and toss with the flour. Otherwise nestle meat into vegetable mixture after tossing veggies with the flour.
- Whisk together Hoisin sauce. beef broth, liquid aminos, brown sugar and rice wine.
- Pour over meat, cover and cook on low 7 hours.
- Remove meat to cutting board to rest.
- Discard garlic and ginger.**
- Slice meat against the grain into bite size pieces.
- Add meat back to slow cooker along with broccoli florets.
- Increase heat to HIGH and cook 5-10 minuses more until desired broccoli consistency.
- Serve over rice.
- **I use a small cheesecloth spice bag for these so they are easier to discard at this stage or you can peel them, chop smaller and leave them in.
- You can cut the cooking time in half by chopping steak into small bite size pieces first.
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Some of the recipes I have been waiting to try are from Southern Living’s Off the Beaten Path series. This recipe is from Maxine’s on Main in Bastrop, Texas. I made very few changes as time went on. While this was good, I still prefer MY old recipe that I’ve been using for years and I’ve shared at the bottom. But, one of my ALL time favorites is my Laverne DeFazio Pot Roast!
These slow cooker recipes are perfect for while I’m “LEARNING” to eat again. These allow me to cook a few times a week with plenty of C.O.R.N. (Clean Out Refrigerator Night) in between.
MAXINE’S POT ROAST
2 tablespoons Avocado oil
3 pound boneless chuck roast
1 1/2 teaspoon freshly ground pepper
2 1/2 teaspoon garlic powder
1 1/2 teaspoon onion powder
1 1/2 teaspoon seasoned salt
3 medium red potatoes, washed and quartered
2 celery ribs, washed and large chopped
2 carrots, washed and large chopped
1 LARGE Vidalia onion, large diced
3 cups STRONG brewed coffee
1/4 cup Worcestershire sauce
1 tablespoon Kitchen Bouquet
3 tablespoons butter
1/3 cup Wondra flour
3/4 teaspoon salt
- Whisk together 1 1/2 teaspoon ground pepper, 2 1/2 teaspoon garlic salt, 1 1/2 teaspoon onion powder and 1 1/2 seasoned salt.
- Rub seasoning mixture over entire roast.
- In a large skillet over medium-high heat, brown roast on all sides and edges.
- Place roast and potatoes in slow cooker.
- Saute’ celery, carrots and onions in hot drippings from browning the roast.
- Add coffee, Worcestershire sauce and Kitchen Bouquet cooking for 3-5 minutes, loosening any particles stuck to the bottom of the skillet.
- Pour over the roast and potatoes.
- Cover and cook on LOW 8 hours or until roast and potatoes are fork tender.
- Transfer roast and vegetables to a serving platter.
- Shred roast with forks, cover and keep warm.
- Melt butter in saucepan.
- Whisk in flour until golden.
- Add to drippings in crock pot, stirring to blend well and cooking until desired consistency.
- Serve with Mashed potatoes, vegetables and roast.
MY SUPER SAVORY POT ROAST & VEGGIES
I love Pot Roast. I adapted grams old recipe to my family and their likes.
3+ pound Pot Roast
2 medium Onions
1 bag baby carrots
3 Tablespoons Avocado Oil
3 large Yukon potatoes~scrubbed clean, but not peeled
White & Black Pepper
2-3 LARGE cloves garlic, minced
1 teaspoon rosemary
1 teaspoon thyme
1 teaspoon Pampered Chef Rosemary mix
Red Wine (2 cups) OR White Wine (2 cups) or plain old broth (2 cups) or combination of the three.
- Pre-heat the oven to 350°. The meat you use is important. My favorite roast is the chuck roast because it has wonderful marbling throughout the meat, and when cooked right (prep, cover, cook ~ don’t fiddle with it while it’s in the oven) any chuck roast winds up being tender and melt-in-your-mouth delicious. Be aware that the tougher the piece of meat is, the longer it needs to cook so that the connective tissue will soften and break down. You truly can’t rush a pot roast, you’ll be disappointed if you try as it will be dry or lack flavor. BE PATIENT. You want the meat to basically fall apart. You SHOULD NOT need a knife to cut it.
- Bring the piece of meat to room temperature.
- GENEROUSLY sprinkle the first side of meat with the Kosher Salt and Pepper mix.
- Heat enough avocado oil in the bottom of a fry pan on medium-high heat to make a thick coating.
- Cut the onions tip to root, cut off root and stem, peel and lay flat into hot oil. Brown both sides well.
- Remove to side.
- Add the baby carrots and do the same. I normally cut each carrot just in half. Brown carrots (you’re aiming more for color here than cooking them). They will have plenty of time to cook in the oven.
- Add garlic and spices at this point. By this time I have put them all into a mortar and pestle to revive their scents and aromas.
- When carrots are finished, remove them to the same plate as the onions. If necessary add more olive oil to the pan and add the roast seasoned side down. While it’s browning season the other side really well. Brown both sides and all edges really well.
Now, for the oven I like to use my grandma’s old Magnalite dutch oven which cooks really even! And see those little hobnail bumps in on the bottom side of the lid? Those are better known as drip catchers. They collect the steam from the juices and redistributes it all right back down on the roast as it cooks. These help keep the meat moist and juicy.
- After the roast is browned, place it in the dutch oven and spread vegetables all around it.
- While fry pan is still hot, add white or red wine and the beef bullion to deglaze the pan ~ make sure you scrape up all the stuck little bits from the bottom. Cook long enough to mix well and then pour over the roast. The liquid should come up at least half way on the sides of the roast and vegetable mixture. For this recipe we added the white wine to the recipe and drank the red. The red wine, Harrod wine, is from our nephew’s vineyard so we don’t waste it cooking, but enjoy every last drop.
- Put the lid on the dutch oven, put it in the oven, don’t open the door for AT LEAST 3 hours! Today’s roast was 2.39 pounds and I roasted it for 3 1/2 hours. Go relax or at least get the dishes you’ve dirtied so far done up. At 3 hours, I prep the potatoes for boiling. I prefer not to cook mine with the roast every time ~ sometimes I prefer a bit of substance instead of the mush they can become with the roast. I do a basic mashed with heavy cream, salt, pepper, and butter (hey you gotta splurge a little sometimes!)
On the weekends when we are going to be home all day, I LOVE the smell of something scrumptious cooking and this recipe is one of my favorites. The great thing about this recipe though is that it’s great for working moms during the week too.
SLOW COOKED MEAT BALLS
1 1/2 pounds ground beef*
4 slices stale sourdough bread made into crumbs
1 JUMBO egg, beaten
1 medium Vidalia onion, finely chopped
1 can cream of golden mushroom soup
1 1/2 cups beef broth
1 can diced tomatoes with garlic and herbs
1/2 teaspoon sea salt
1/4 teaspoon thyme
1/2 teaspoon basil
- With your hands mix together the ground beef, bread crumbs, egg, onion and half the seasonings.
- Form into 1 1/2 inch meatballs.
- Spray the bottom of the slow cooker lightly with PURE.
- Gently lay the meatballs in the bottom of the slow cooker.
- Mix together the soup, broth and tomatoes.
- Pour over meatballs.
- Cover and cook 7-9 hours on low.
NOTE: I like to make my own ground beef when brisket is on sale. It makes for a richer tasting beef flavor! Thank you Tyler Florence!
This is another one of those recipes that is floating around on facebook, but looked so yummy we HAD to try it. O.M.G. this is phenomenal! I added a diced shallot to the mix that is sooooooo good. I did have to do an internet search to see why it was called crack chicken and LOL all I could find was a blog that alluded to it being “addicting”. Anyway you slice it, it is DELICIOUS! Hubby hates the name though so we’re calling it Cheesy Ranch Chicken Salad.
CHEESY RANCH CHICKEN SALAD aka CRACK CHICKEN SANDWICHES – makes 4 sandwiches
1 1/4-1 1/2 pound boneless, skinless Chicken Breasts
8 ounce block Cream Cheese, cut into small cubes
1 Dry Ranch Dressing package mix
1 shallot, diced
1/3 pound Bacon, diced and cooked crisp
4 of your favorite rolls
4 slices Quality Sharp Cheddar Cheese
1 small Red Onion, Thinly Sliced
Your favorite BBQ Sauce (we like Sweet Baby Rays or King’s Hawaiian)
- Pat the chicken breasts dry with paper towel and place them in your crock pot.
- Top evenly with cream cheese cubes.
- Sprinkle the dry ranch evenly over the top the cheese cubes.
- Cook on low for 6-8 hours or on high for 4 hours. Chicken is ready when it can easily be shredded with a fork.
- When chicken is cooked, shred it.
- Add the bacon pieces.
- Stir the mixture to blend everything well.
- Spoon one portion of chicken mixture on the bottom half of each roll, top with a slice of cheese and place under the broiler JUST until cheese has melted.
- Add onion slices.
- Drizzle with BBQ sauce
- Spread BBQ sauce on the top half of each bun.
I worked for quite awhile in the studio today and ran across several unfinished projects that NEED to be finished! Binding for some reason is my least favorite part of quilting though it should be my most favorite since it is the last step to a completed project. I’m still trying to figure out where to start! I’m leaning towards starting with the smaller pieces just because there will be a bigger sense of accomplishment as I whip them out, but am leaning towards the larger ones so I can set them aside into the Christmas pile as completed presents.
In the meanwhile we still needed to eat so I reworked a couple of recipes from my “TO TRY” pile that used ingredients I had on hand. It’s almost June 1st and I try to clean out both the freezer and pantry every 6 months or so.
CHICKEN & DRESSING serves 6
2-3 cups shredded rotisserie chicken
4 slices crusty french bread, torn into pieces
3 cups crumbled cornbread
1 3/4 cups chicken broth
1 can cream of mushroom soup
1 small Vidalia onion, chopped
2 celery stalks, chopped small
2 large eggs, beaten
Fresh ground sea salt, to taste
fresh ground black pepper, to taste
1/4 cup butter, sliced thin
- Put butter slices in freezer while you assemble the casserole.
- In a large mixing bowl whisk together the broth, eggs and soup.
- Fold in breads.
- Fold in celery, onion and chicken pieces.
- Season with salt and pepper.
- Transfer to a lightly greased 3 quart slow cooker.
- Dot with butter slices.
- Cook on high 1 1/2 hours and then low 2-3 hours on low OR 3-4 hours on high.
CREAM OF CARROT BISQUE serves 4
1 pound bag baby carrots, washed and dried
1 tablespoon avocado oil
1 small Vidalia onion, chopped
1 tablespoon butter
2 cups chicken or vegetable broth
Pinch of ground ginger
1/3 cup heavy whipping cream
- Preheat oven to 400˚.
- In a large ziplock bag add the carrots, avocado oil, sugar, salt and pepper. Close and toss until carrots are well coated.
- Spread carrots in a thin layer on a baking sheet.
- Roast carrots 45 minutes or until tender.
- Cool carrots.
- In a large sauce pan melt butter,
- Add onion and saute’ until tender.
- Add broth and simmer while carrots roast.
- Add carrots and puree with an immersion blender.
- Salt and pepper to taste.
- Serve with Parmesan crisps and chopped snap peas.
CHICKEN PARMESAN SOUP
1 cup diced shallot
1/2 cup diced sweet red pepper
4 garlic cloves, minced
15 ounce can crushed tomatoes
1/2 cup grated Parmesan cheese
3 sprigs fresh basil
2 sprigs fresh oregano
4 cups chicken broth
2 chicken breasts
Salt and pepper, to taste
4 ounces uncooked penne pasta
1/4 cup grated Parmesan cheese – garnish
- Remove the leaves from the basil and oregano, chopping each. Reserve half of the basil for garnish.
- Lay chicken in bottom of the slow cooker.
- Sprinkle the onions and peppers all around the chicken.
- Top with the tomatoes, half the basil and all the oregano.
- Pour chicken broth over it all.
- Cook on high for 3 hours.
- Remove the chicken to a cutting board and shred. Keep warm.
- Add pasta to crock pot and cook another 35-40 minutes or until pasta is al dente.
- Stir shredded chicken back in and heat through.
- Season to taste.
- Top each serving with fresh basil and some of the Parmesan shredded cheese.