Italian chicken pasta

This came out totally different than I expected, but was good.

Recipe below how I made it and some comments about what I’d do differently.

It is super easy and lots of leftovers for hubby and I (which we like) and for someone looking for a crowd pleaser with kids I think this would be great.

Pasta made separately. Added shredded mozzarella and some Parmesan cheese to top.

Into the crockpot went—
~ 4 lbs boneless skinless chicken breasts,

1 lb thick sliced cremini mushrooms,

1 large diced yellow onion (I’d use at least another half next time)

3 cans (14-15 oz each) Italian style diced tomatoes,

1 can (14-15 oz) tomato sauce (could just do a small can or leave out depending on how saucy you want)

1 tablespoon Worcestershire sauce.

2 (1.5 oz)packets of garlic and herb dressing mix (could use Italian dressing mix). Next time I’d use 3 packets or make my own mix.

Needed more garlic and black pepper and Italian seasoning, which I added. Also, some diced fresh garlic definitely needed (say 3-4 cloves). Could also add some chopped green or red peppers if you like and some crushed red pepper flakes would add zing.

Low on 6 hours. Remove chicken. Turn to high. Add a cornstarch slurry (2 tablespoons cornstarch with 2 tablespoons water/stock).
Add a cubed zucchini (cut however you like). Cut/shred chicken. Return to pot. 30 more minutes.