You might not think that you can make pasta in your slow cooker, but this scrumptious, Mediterranean-inspired rotini will prove otherwise. Shrimp adds lean protein while roasted peppers and olives add some extra zing.
2 poblano chile peppers, seeded and cut into 1-inch pieces, or 1 large green bell pepper, seeded and cut into 1-inch pieces
1 yellow or red bell pepper, seeded and cut into 1-inch pieces
1 jalapeño chile pepper, cut into thin rounds (TIP: Most of the heat in a jalapeño pepper is in the seeds, so remove the seeds if you don't want too much heat.)
1 yellow onion, coarsely chopped
4 cloves garlic, minced
1 tsp dried oregano
1 1/2 tbsp extra-virgin olive oil, divided
12 oz peeled and deveined shrimp
5 oz whole-grain rotini
1/4 tsp sea salt, or to taste
12 pitted Kalamata olives, coarsely chopped
To a 4-qt slow cooker, add peppers, onion, garlic, oregano and 1 tbsp oil. Stir to combine. Cover and cook on low for 7 hours (or on high for 3 1/2 hours).
Bring a kettle of water to a boil. Transfer vegetable mixture to a plate and set aside. Increase heat to high. Add shrimp, pasta and 2 cups boiling water. Stir to combine. Cover and cook on high for 20 to 25 minutes or until pasta is tender and shrimp is opaque in center.
Drain pasta mixture in a colander, discarding liquid, and divide among serving plates. Divide remaining 1/2 tbsp oil, salt and olives among servings. Top with roasted vegetable mixture.