What you need:

  • 2 lbs boneless skinless chicken thighs
  • 26-28 oz jar spaghetti sauce
  • 8 oz fresh portabella mushrooms, sliced
  • 3 medium carrots, sliced
  • 2 medium zucchini, sliced 1/2'' thick
  • 1 garlic clove, minced
  • 2 T vegetable or olive oil
  • 1/2 c white wine
  • 1/2 t dried thyme
  • 1/4 t fennel seed
  • 1/4 t crushed red pepper

What you do:

  • Brown chicken on both sides in hot oil.  Place chicken and
    remaining ingredients into a 3.5 quart or larger crock pot and
    mix.  Cook, covered, for 8 hours on low, or until vegetables are
    tender and chicken is cooked through.  Serve by itself or over
    noodles or rice.
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Italian Style Crock Pot Chicken and Vegetables

Easy Breezy Recipes