Ingredients
6 boneless skinless chicken breast halves (4 ounces each)2 tablespoons canola oil, divided8 ounces fresh mushrooms, sliced1 medium onion, diced3 cups diced zucchini1 cup chopped green pepper4 garlic cloves, minced3 medium tomatoes, chopped1 can (6 ounces) tomato paste3/4 cup water2 teaspoons each dried thyme, oregano, marjoram, and basilChopped fresh thyme, optional
Preparation
Cut chicken into 1-in. cubes; brown in 1 tablespoon oil in a large skillet. Transfer to a 3-qt. slow cooker. In the same skillet, saute the mushrooms, onion, zucchini and green pepper in remaining 1 Tbsp. oil until crisp-tender; add garlic; cook 1 minute longer.
Place in slow cooker. Add the tomatoes, tomato paste, water and seasonings. Cover and cook on low for 4-5 hours or until the meat is no longer pink and vegetables are tender. If desired, top with chopped fresh thyme.
