Yield: 6 Servings
Measure | Ingredient |
---|---|
\N \N | -----waldine van geffen vghc42a----- |
4 \N | Chicken breast halves; skin - bone, 1\" cube |
1 \N | Jars Spaghetti sauce; (30 oz |
1 medium | Eggplant; peel; chop coarse |
2 \N | Tomatoes; chop coarse |
2 smalls | Zucchini; slice |
1 \N | Green bell pepper; 1\" pcs |
1 large | Onion; chop |
3 cloves | Garlic; mince |
1 teaspoon | Dried basil leaves |
1 teaspoon | Dried oregano leaves |
In large bowl, combine all ingredients; mix well. Pour into 3-½ to 4 qt crockpot. Cover; cook on LOW for 8 to 10 hours or until chicken is tender and no longer pink. 300 cal; 9 gr fat; 27% fat. Source: Country Casseroles & One-Dish Meals, Pillsbury.