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Chicken Mushroom Stew

6 boneless chicken breast halves (1 1/2 lbs)
2 tbl veg oil, divided
8 oz fresh mushrooms, sliced
1 onion, diced
3 cups diced zucchini
1 c diced green pepper
3 to 4 cloves minced garlic
3 tomatoes, diced
6 oz can tomato paste)
3/4 c water
salt to taste
1 tsp dried oregano
1 tsp dried thyme
1 tsp dried marjoram
1 tsp dried basil

Cut chicken into 1" cubes, brown in 1 tablespoon oil in large skillet.
Transfer to crockpot or slow cooker. In same skillet, saute
mushrooms, onion, zucchini, green pepper and garlic til crisp-tender.
Place in cooker. Add tomatoes, tomato paste, water and seasonings.
Cover and cook on low for 4 hrs or til veggies are tender.

Makes 6 servings

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