Enjoy this recipe from 101 Slow-Cooker Recipes.
Submitted by: Lisanne Miller from Canton, MS
3 to 4 boneless, skinless chicken breasts
2 48-oz. cans stewed tomatoes
20-oz. pkg. frozen Italian vegetables
1 clove garlic, minced
16-oz. pkg. rigatoni pasta, uncooked
Garnish: shredded mozzarella cheese, grated Parmesan cheese
Place chicken, tomatoes, vegetables and garlic in a slow cooker. Cover and cook on low setting for 4 to
5 hours. About 35 minutes before cooking is complete, top stew with uncooked pasta; do not stir. Cover and finish cooking. Pasta will thicken the stew as it cooks. Garnish portions with cheeses. Makes 4 to 5 servings.