Chicken Mushroom Stew

• 6 boneless skinless chicken breast halves (4 ounces each)
• 2 tablespoons canola oil, divided
• 8 ounces fresh mushrooms, sliced
• 1 medium onion, diced
• 3 cups diced zucchini
• 1 cup chopped green pepper
• 4 garlic cloves, minced
• 3 medium tomatoes, chopped
• 1 can (6 ounces) tomato paste
• 3/4 cup water
• 2 teaspoons each dried thyme, oregano, marjoram, and basil
• Chopped fresh thyme, optional

1. Cut chicken into 1-in. cubes; brown in 1 tablespoon oil in a large skillet. Transfer to a 3-qt. slow cooker. In the same skillet, saute the mushrooms, onion, zucchini and green pepper in remaining oil until crisp-tender; add garlic; cook 1 minute longer.
2. Place in slow cooker. Add the tomatoes, tomato paste, water and seasonings. Cover and cook on low for 4-5 hours or until the meat is no longer pink and vegetables are tender. If desired, top with chopped fresh thyme.

chicken, canola oil, mushrooms, onion, zucchini, green pepper, garlic, tomatoes, tomato paste, water, thyme, fresh thyme

Taken from www.tasteofhome.com/recipes/chicken-mushroom-stew/ (may not work)