1 lb. Italian sausage
3-4 boneless chicken breasts, cut into 1-inch chunks
1 cup chopped green pepper
1 cup chopped onion
1-2 tsp. Italian seasoning
2 (4 oz. each) cans mushroom stems and pieces, drained
2 jars favorite spaghetti sauce
Hot cooked pasta
In skillet, brown Italian sausage, piercing casings to allow excess fat to run out. Remove to plate and cut into 1/2 to 1-inch chunks. In same skillet, brown chicken pieces. (I like to sauté the pepper and onion a bit, too.) Place sausage and chicken in slow cooker. Add pepper and onion. Sprinkle with Italian seasoning. Add mushrooms. Pour sauce over everything. Cover and cook on low for 6 to 8 hours.
Stir before serving over spaghetti or other pasta.