Crockpot Italian Chicken and Veggies
12 boneless skinless chicken thighs — cut 1″ pieces
2 cans tomatoes with Italian herbs — (14.5 oz each)
2 cups cubed zucchini
1 cup pearl onions, divided
1 cup baby carrots
2 tablespoons tomato paste
4 cloves chopped garlic
1 tablespoon sugar
1 teaspoon crushed red pepper flakes
Combine all ingredients in crockpot. Stir to mix. Cook on low setting 6 to 10 hours or until done. Serve over pasta.
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