12 boneless skinless chicken thighs (about 2 lb)
2 large carrots, cut into 1/2-inch slices
1 medium red bell pepper, chopped (1 cup)
1 cup sliced fresh mushrooms (3 oz)
3 cloves garlic, finely chopped
1 tablespoon Italian seasoning
1/2 teaspoon salt

1/2 teaspoon pepper
1 can (28 oz) crushed tomatoes, undrained
3 1/2 cups uncooked penne pasta (about 12 oz)
Shredded Parmesan cheese, if desired
Chopped fresh Italian (flat-leaf) parsley, if desired

Spray 3 1/2- to 4-quart slow cooker with cooking spray. Place chicken in slow cooker. Top with remaining ingredients except pasta, cheese and parsley.

Cover; cook on Low heat setting 6 to 8 hours. About 30 minutes before chicken is done, cook and drain pasta as directed on package.

Serve chicken with pasta. Garnish with cheese and parsley.

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