Ingredients

4 boneless, skinless chicken breast halves, cut into 1-inch pieces
1 (30-ounce) jar spaghetti sauce
1 medium eggplant, peeled, coarsely chopped
2 tomatoes, coarsely chopped
2 small zucchini, sliced
1 green bell pepper, cut into 1-inch pieces
1 large onion, chopped
3 garlic cloves, minced
1 teaspoon dried basil leaves
1 teaspoon dried oregano leaves

Directions

In large bowl, combine all ingredients. Mix well. Pour into 3 1/2 or 4-quart slow cooker. Cover. Cook on low setting for 8 to 10 hours or until chicken is tender and no longer pink. Yield: 6 (1 3/4 cup) servings.