Italian Chicken with Peppers

I wouldn't count on there being any leftovers... there wasn't a scrap left tonight!You won't need a knife to cut the chicken when it finishes. It is so tender and juicy, and the flavors are wonderful together. The only extra (jar/canned food) was the spaghetti sauce. I usually try to make my own, but this sauce had everything I needed, and for convenience sake I threw it in.

6 boneless skinless breast halves (Winn Dixie has started selling packaged chicken breasts that are sliced down to a more portionable size! Yay!)
1 jar (26 oz) garden style spaghetti sauce (I used Prego Chunky Garden - Tomato, Onion & Garlic)
1 medium onion, thinly sliced
1/2 each, small green, sweet yellow, and red peppers diced or julienned (or 1/2 cup Winn Dixie's diced pepper trio in the produce section - time saver!)
1/4 cup grated Parmesan cheese
2 cloves garlic, minced
1 tsp dried oregano
1 tsp dried basil
1/2 tsp salt
1/4 tsp pepper
Cooked whole wheat spiral pasta
Shaved Parmesan cheese, optional

Place chicken breasts into the slow cooker. Layer the onion over the chicken. In a large bowl, combine the spaghetti sauce, peppers, cheese, garlic, oregano, basil, salt and pepper. Pour over chicken.

Cook on low for 4-5 hours. When nearly finished, cook pasta according to package directions. Serve chicken and sauce over pasta. Top with shaved Parmesan.