Slice peppers and onion. Mince garlic.
Cut up chicken and toss with the Italian seasoning, paprika, salt and red pepper.
Heat the olive oil in a skillet over medium heat. Add the seasoned chicken, and cook until it has seared slightly on all sides. Transfer chicken to a slow-cooker.
In the same pan, add 1 more tablespoon of olive oil and add the peppers, onion, and garlic. Cook for about 5 minutes, until the vegetables have softened slightly. Transfer the mixture to the slow-cooker.
Add the pasta sauce and bay leaf to the slow-cooker. Stir to combine. Cover and cook on low for 4-5 hours, until chicken is tender.
When ready to serve, prepare pasta according to package directions. Toss the pasta with a bit of the sauce first, then top with the chicken, peppers and onion.
Top with fresh chopped parsley and Parmesan cheese, if desired. Serve blackberries on the side