Ingredients
6 boneless skinless chicken thighs (about 1-1/2 pounds) 2 medium zucchini, cut into 1-inch slices1 medium green pepper, cut into 1-inch pieces1 large sweet onion, coarsely chopped1/2 teaspoon dried oregano1 jar (24 ounces) garden-style spaghetti sauceHot cooked spaghettiOptional: Sliced ripe olives and shredded Parmesan cheese
Preparation
Place chicken and vegetables in a 3-qt. slow cooker; sprinkle with oregano. Pour sauce over top. Cook, covered, on low 4-5 hours or until chicken is tender.
Remove chicken; break up slightly with 2 forks. Return to slow cooker. Serve with spaghetti. If desired, top with olives and cheese.
