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Submitted by: Lisanne Miller from Canton, MS
Originally shared on the web 03/25/2011

3 to 4 boneless, skinless chicken breasts
2 48-oz. cans stewed tomatoes
20-oz. pkg. frozen Italian vegetables
1 clove garlic, minced
16-oz. pkg. rigatoni pasta, uncooked
Garnish: shredded mozzarella cheese, grated Parmesan cheese

Place chicken, tomatoes, vegetables and garlic in a slow cooker. Cover and cook on low setting for 4 to 5 hours. About 35 minutes before cooking is complete, top stew with uncooked pasta; do not stir. Cover and finish cooking. Pasta will thicken the stew as it cooks. Garnish portions with cheeses. Makes 4 to 5 servings.