8 boneless skinless chicken thighs * 1/2 teaspoon salt 1/4 teaspoon pepper 1 small onion, sliced 2 medium bell peppers, cut into strips 2 cups spaghetti sauce 16 ounces rotini pasta, cooked and drained 1 cup (4 ounces) shredded mozzarella cheese
* 6 browned boneless pork chops can be substituted for the chicken thighs.
Sprinkle chicken with salt and pepper. Place chicken in crockpot. Top chicken with onion and bell peppers. Add spaghetti sauce. Cover and cook on LOW for 4 to 6 hours or until juice of chicken is no longer pink when centers of thickest pieces are cut.
Place pasta on platter. Top with chicken and sauce. Sprinkle with cheese.
