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    Chicken Mushroom Stew

    Source of Recipe


    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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