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INGREDIENTS8 ounces fresh mushrooms, sliced
1 medium onion, cut into thin wedges
1 tablespoon olive oil
4 boneless skinless chicken breasts
1 jar (26 ounces) pasta sauce
½ teaspoon dried basil
¼ teaspoon dried oregano
1 bay leaf
½ cut (2 ounces) shredded part-skim mozzarella cheese
¼ cup grated Parmesan cheese
Hot cooked spaghetti
1) Place mushrooms and onion in slow cooker.
2) Heat oil in large skillet over medium-high heat until hot. Lightly brown chicken on both sides. Place chicken in slow cooker. Pour pasta sauce over chicken; add herbs. Cover; cook on LOW 6 to 7 hours or on HIGH 3 hours or until chicken is no longer pink in center. Remove and discard bay leaf.
3) Sprinkle chicken with cheeses. Cook, uncovered, on LOW 15 to 30 minutes or until cheeses are melted. Serve over spaghetti.