Chicken and Mushroom Pasta
Serves 4 to 6. Recipe is by Julie Kay.
2 lbs. chicken thighs
3 (4-oz.) cans mushrooms, drained
1 (1.5-oz.) packet McCormick Slow Cookers Italian Herb Chicken seasoning
1 (28-oz.) can crushed tomatoes
1 bell pepper, chopped
1. Place all ingredients, except cooked linguine, into slow cooker.
2. Cook on Low for 6 to 8 hours.
3. Remove bones and skin from chicken and stir. Serve over cooked linguine.