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.

Italian Style Crock Pot Chicken and Vegetables

Easy Breezy Recipes