This recipe is just so versatile! Look in your fridge for anything else you want to throw in, like red pepper, mushrooms, extra zucchini—you name it. And if you’re a vegetarian, go ahead and leave out the chicken.
—STEPHANIE LOAIZA LAYTON, UT
PREP: 10 MIN. • COOK: 4 HOURS • MAKES: 6 SERVINGS
6 boneless skinless chicken thighs (about 1 1 /2 pounds)
2 medium zucchini, cut into 1-inch slices
1 medium green pepper, cut into 1-inch pieces
1 large sweet onion, coarsely chopped
1 /2 teaspoon dried oregano
1 jar (24 ounces) garden-style spaghetti sauce
Hot cooked spaghetti
Sliced ripe olives and shredded Parmesan cheese, optional
1. Place chicken and vegetables in a 3-qt. slow cooker; sprinkle with oregano. Pour sauce over top. Cook, covered, on low for 4-5 hours or until chicken is tender.
2. Remove chicken; break up slightly with two forks. Return to slow cooker. Serve with spaghetti. If desired, top with olives and cheese.
TO MAKE AHEAD Place the first six ingredients in a large resealable plastic freezer bag; seal bag and freeze. To use, place filled freezer bag in refrigerator for 48 hours or until contents are completely thawed. Cook and serve as directed.
PER SERVING ( calculated without spaghetti and optional ingredients ) : 285 cal., 11g fat ( 2g sat. fat ) , 76mg chol., 507mg sod., 21g carb. ( 14g sugars, 3g fiber ) , 24g pro. Diabetic Exchanges: 3 lean meat, 1 1 /2 starch.