Chicken Mushroom Stew
Ingredients
- 6 (1 1/2 lbs.) boneless chicken breast halves
- 1 tbls, cooking oil, divided
- 8 oz. fresh mushrooms, sliced
- 1 medium onion, diced
- 3 cups zucchini, diced
- 4 garlic cloves, minced
- 3 medium tomatoes, diced
- 1 (6 oz.) can tomato paste
- 3/4 cup water
- 2 tsp. salt, optional
- 1 tsp. dried thyme
- 1 tsp. oregano
- 1 tsp. marjoram
- 1 tsp. basil
Directions
Cut chicken into 1-inch cubes; brown in 1 tbls. oil in a large skillet. Transfer to a slow cooker. In the same skillet, sauté mushrooms, onion, zucchini, green pepper and garlic in remaining oil until crisp-tender. Place in slow cooker. Add tomatoes, tomato paste, water and seasonings. Cover and cook on low for 4 hours or until the vegetables are tender. Yields 6 servings.