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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