Slow Cooker Chicken Cacciatore

• 2 pounds boneless, skinless chicken thighs, each cut into quarters
• 1 medium yellow onion, coarsely chopped
• 1 large red bell pepper, coarsely chopped
• 1 cup white mushrooms, halved
• 1 can (28 ounces) crushed tomatoes
• 1 can (6 ounces) tomato paste
• 1 cup reduced-sodium chicken broth
• 3 cloves garlic, minced
• 1 bay leaf
• 2 tablespoons fresh or 2 teaspoons dried parsley
• 2 teaspoons Italian seasoning
• 1/2 teaspoon freshly ground black pepper
• 12 ounces pasta

1. Combine the chicken, onion, bell pepper, mushrooms, crushed tomatoes, tomato paste, broth, garlic, bay leaf, parsley, seasoning, and black pepper in a large slow cooker.
2. Cover and cook on high for 5 hours. Alternatively, cook on low for 8 hours.
3. Prepare the pasta according to package directions approximately 30 minutes before serving.
4. Remove the bay leaf from the chicken mixture and serve the chicken and sauce over the pasta

chicken, yellow onion, red bell pepper, white mushrooms, tomatoes, tomato paste, chicken broth, garlic, bay leaf, parsley, italian seasoning, freshly ground black pepper, pasta

Taken from www.epicurious.com/recipes/member/views/slow-cooker-chicken-cacciatore-52467961 (may not work)