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.