Ingredients

• 4 skinless, boneless chicken breasts, trimmed and sliced
• 1 tbsp dried italian seasoning
• 1 tsp sweet paprika
• 1 tsp salt
• 1/2 tsp black pepper
• 1/4 tsp crushed red pepper (Try it once before adding more)
• 1 tbsp olive oil
• 1 yellow bell pepper, sliced into strips
• 1 orange bell pepper, sliced into strips
• 1 onion, diced
• 3 cloves garlic, minced
• 1 (28 oz) jar pasta sauce
• 1 bay leaf
• 1/2 lb pasta, cooked according to directions
• fresh parsley (optional)
• parmesan cheese (optional)

Directions

1. Toss the chicken pieces with the italian seasoning, paprika, salt, pepper, red pepper. Set aside while preparing the remaining ingredients.
2. (Optional Step) Heat 1 tbsp olive oil in a skillet over medium heat. Add the seasoned chicken, cook until chicken has seared slightly on all sides. Transfer chicken to the slow cooker. In the same pan, add 1 more tbsp of olive oil. Saute the peppers, onion, and garlic for about 5 minutes until the vegetables have softened. Transfer to the slow cooker.
3. Add the pasta sauce and bay leaf to the slow cooker. (If the optional step was skipped, add the remaining ingredients to the slow cooker). Stir to combine, cover and cook on low for 4 to 5 hours until chicken is fall apart tender.
4. When ready to serve, toss the prepared pasta with a bit of the cacciatore sauce first, then top with chicken and veggies. Top with parsley and parmesan if desired.