1 lb boneless skinless chicken breasts, cubed
1 can red kidney beans, drained and rinsed
1 can (15-oz) tomato sauce
2 can (14.5-oz each) Italian-style stewed tomatoes
1 jar (4.5-oz) sliced mushrooms, drained
1 medium green bell pepper, chopped
1/2 cup onion, chopped
1/2 cup celery, chopped
4 garlic cloves, minced
1 cup water
1 tsp dried Italian seasoning
6-oz uncooked thin spaghetti, broken in half
Combine all ingredients except spaghetti in a crock pot. Cover and cook on low 4 hours or until veggies are tender.
Turn heat to high; stir in the spaghetti and replace cover. Stir again after 10 minutes. Replace lid and cook 45 minutes or until the spaghetti is tender.
Garnish with fresh basil, if desired.