1 pound boneless skinless chicken breasts, cut into 1″ pieces
15 1/2 ounces can red kidney beans, rinsed and drained
15 ounces ragu robusto
29 ounces canned Italian-style stewed tomatoes, undrained
4 1/2 ounces jar sliced mushrooms, drained
1 cup bell pepper, chopped
1/2 cup chopped onion
1/2 cup chopped celery
1 tablespoon garlic powder, or to taste
1 cup water
1 teaspoon dried Italian seasoning
6 ounces uncooked thin spaghetti, broken in half
Combine all ingredients except spaghetti in crock pot. Cover and cook on LOW 4-5 hours. Stir in spaghetti. Cover and cook on HIGH for 45-50 minutes until pasta is tender.
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