Chicken Mushroom Stew - cooking recipe

Ingredients

6 boneless, skinless chicken breast halves (1 1/2 lb.)
2 Tbsp. vegetable oil, divided
8 oz. fresh mushrooms, sliced
1 medium onion, diced
3 c. diced zucchini
1 c. diced green pepper
4 garlic cloves, minced
3 medium tomatoes, diced
1 (6 oz.) can tomato paste
3/4 c. water
2 tsp. salt

Preparation

Cut chicken into 1-inch cubes; brown in 1 tablespoon oil in a large skillet. Transfer to a slow cooker. In the same skillet, saute the mushrooms, onion, zucchini, green pepper and garlic in remaining oil until crisp-tender. Place in slow cooker. Add tomatoes, tomato paste, water and seasonings. Cover and cook on low for 4 hours or until the vegetables are tender. Yield: 6 servings.