Janet Algeri


3 to 4 halved, boneless, skinless chicken breasts
3 cloves garlic, minced
1 envelope dry onion soup mix
1 (15-oz) can stewed tomatoes
1 (26 l/2-oz) jar spaghetti sauce
1 cup chopped mixed vegetables
1/2 cup chopped green and black olives
1 pound pasta


Wash chicken and pat dry. Cut into 1-inch cubes. In a slow cooker, mix the

chicken, garlic, soup mix, tomatoes, sauce, vegetables and olives. Cover, and

cook for at least 4 hours, preferably all day. During the last 30 minutes of

cooking, start preparing the pasta according to package directions. Serve the

chicken mixture over pasta.

Editor’s note: I have made this before and I always cook it 6 to 8 hours on low.