Marinara Chicken and Veggies

I don't have the original website that this recipe came from.

Write on gallon-sized Ziploc bag: Marinara Chicken and Veggies,  Cook on low 6-7 hours, High 4 hours

Put Ziploc bag inside a large pitcher and wrap the edges of the bag around the pitcher.  Put all of the ingredients inside the bag.

Ingredients:

3-4 boneless, skinless chicken breasts (or whatever works for your family)

4 cloves garlic

1 can of diced tomatoes & green chiles

4 ribs celery, chopped

2 small zucchini, chopped (about 2 cups)

1 green pepper, chopped

2.5 cups of spaghetti sauce

1 t. basil

bowtie noodles (or another version of your favorite)

 I added one can of tomato sauce to this because I didn’t feel like it was enough sauce for chicken and noodles and vegetables.

Directions:

1.    Chop Vegetables.

2.    Place all ingredients into slow cooker and cook on low for 6-7 hours or on high for 4 hours.

3.    Cook noodles about 10 minutes before dinner.

4.    Shred chicken with a fork

5.    Mix cooked noodles with the chicken marina mixture

6.    Top with cheddar cheese and/or parmesan cheese.

7.    Enjoy!

If you’re planning to do this in the Freezer to Slow Cooker way, you’ll first chop the vegetables and then mix all of the ingredients into a freezer safe bag (except noodles).  Be sure to label it.  Freezing it flat takes up the least amount of room in your freezer.