Too easy to believe - yet very satisfying and good for you. Serve over hot pasta - spaghetti is traditional - for a busy-day dinner. I most-often use boneless, skinless, chicken breast halves. You can use frozen chicken breasts in this recipe - no need to thaw. (Of course, this dish can also be made on the stove - sauté the onion, pepper and chicken until the chicken is browned a bit, add sauce and wine and cook through.)
1 medium onion, slivered
1 green pepper, cored and slivered
1 pound chicken pieces, your choice
1 28 oz. jar your favorite red pasta sauce
1/2 cup wine (red or white) or water
Spray inside of slow cooker with oil. Sprinkle onion on bottom of crock, followed by the green pepper. Lay the chicken pieces evenly over the peppers. Pour half of the pasta sauce over all. Pour the wine in the jar with the remaining sauce, cover and give it a good shake. Pour remaining sauce and wine mixture into the slow cooker.
Cover and cook on low 6 hours.
Serves 4, with pasta.