Chicken Penne Cacciatore
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Meat and Cheese Mexican Dip – Delicous recipe made with a slow cooker
Submitted by: Teresa Brown
- 2 Pounds Chicken Thighs (frozen, boneless, skinless)
- 2 Tablespoons Olive Oil
- 1 Can Roasted Garlic and Onion Spaghetti Sauce
- 1 Can Sliced Mushrooms
- 2 Cans Diced basil, oregano, garlic tomatoes
- 1 Can Sliced Olives
- 1 Package Penne Noodles
Drain mushrooms and black olives.
Put all ingredients into slow-cooker except the penne noodles and cook on LOW for 8 hours.
Boil noodles according to package.
Remove chicken and shred. Place chicken and noodles back into slow cooker and stir.
Serve with side salad and garlic bread.
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