Published: by Absolutely Recipes, in the Birds recipes category.
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 TSP dried oregano
1 jar (24 ounces) garden-style spaghetti sauce
Hot cooked spaghetti
Optional: Sliced ripe olives and shredded Parmesan cheese
Place chicken and vegetables in a 3qt 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.
Freeze Option: Place the first 6 ingredients in a freezer container and freeze.
To use, place container in refrigerator 48 hours or until contents are completely thawed.
Cook and serve as directed.
Experience the heartbeat of the culinary world like never before! Join our weekly Absolutely Recipes Newsletter and immerse yourself in a weekly dose of delicious recipes, food trends, culinary news, articles and product reviews.
SUBSCRIBE TO THE ABSOLUTELY RECIPES NEWSLETTER NOW