Ingredients
4
boneless, skinless chicken breast halves, cut into 1- inch pieces
1
(28- to 30-oz.) jar spaghetti sauce
1
medium eggplant, peeled, coarsely chopped
2
tomatoes, coarsely chopped
2
small zucchini, sliced
1
green bell pepper, cut into 1-inch pieces
1
large onion, chopped
3
garlic cloves, minced
1
teaspoon dried basil leaves
1
teaspoon dried oregano leaves
Preparation
In 3 1/2- or 4-quart slow cooker, combine all ingredients; mix well.
Cover; cook on low setting for 8 to 10 hours or until chicken is no longer pink.
