3 cups yellow squash, sliced or cubed
3 cups zucchini, sliced or cubed
3 cups eggplant, cubed
1 cup green bell pepper, small diced
1/2 medium yellow onion, small diced
8 ounces white mushrooms, sliced
2 tablespoons garlic, minced
4 – 5 chicken breasts, whole
48 ounces spaghetti sauce
1 can diced tomatoes, drained (14 ounce can)
- Add all ingredients to the slow cooker (I use my 7 quart slow cooker) and give a quick stir, making sure the chicken breasts are fully submerged.
- Cook on high for 4 hours or low for 8 hours. Remove chicken and slice or shred, then reincorporate chicken and serve!
Original recipe and more pictures visit: Slow Cooker Italian Chicken Stew @ mamalovesfood.com