Crockpot Italian Chicken Stew

• 12 Tyson Fresh Boneless, Skinless Chicken Thighs
• 2 cans (14-1/2 oz. each) diced tomatoes with Italian herbs
• 2 cups zucchini, cubed
• 1 cup fresh pearl onions, peeled
• 1 cup fresh baby carrots
• 2 tbsp. tomato paste
• 2 cloves garlic, minced
• 1 tbsp. sugar
• 1/2 tsp. crushed red pepper flakes
• 1/2 tsp. salt
• 8 oz. spaghetti, cooked

1. Cut chicken into 1-inch pieces.
2. Combine all ingredients in large crockpot; mix well.
3. Cook on low setting 6 hours or until internal juices of chicken run clear.
4. Serve half of stew over hot cooked pasta.
5. Serve with mixed green salad and soft breadsticks, if desired.
6. Freeze remaining half of stew.

tyson, tomatoes, zucchini, fresh pearl onions, fresh baby carrots, tomato paste, garlic, sugar, red pepper, salt

Taken from www.foodgeeks.com/recipes/4266 (may not work)