12 boneless, skinless chicken thighs
2 large carrots, diced
1 red bell pepper, chopped
3 cloves garlic, minced
1 tbs gf Italian seasoning
¼ tsp salt
½ tsp pepper
1 can crushed tomatoes
3 ½ cups uncooked gf corn penne pasta
Parmesan for garnish
Lightly grease a 4 quart slow cooker.
Place the chicken into the slow cooker.
Combine all of the remaining ingredients, (except the pasta and the cheese) and pour over the thighs.
Cover and cook on low for about 8 hours.
Cook the pasta according to package directions. (Should be al dente)
Place the pasta on serving dish and spoon chicken over top.
Sprinkle with cheese and serve.