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Ingredients

Makes: 4 servings
Cook: Low 31/2 to 41/2 hours
  • 2     zucchinis, sliced into 1/4-inch-thick rounds

  • 1     cup frozen chopped onions, Ore-Ida®

  • 1     can (28-ounce) whole peeled tomatoes, coarsely broken into pieces, Muir Glen®

  • 10     whole peeled garlic cloves, Christopher Ranch®

  • 4     boneless skinless chicken breasts, rinsed and patted dry

  • Salt and pepper

  • 1     packet (1.6-ounce) garlic herb sauce mix, Knorr®

  • 1     can (6-ounce) tomato paste, Contadina®

  • 1/2     cup olive tapenade, Cantare®

  • 1/2     cup low sodium chicken broth, Swanson®

Directions

  1. In a 5-quart slow cooker, combine zucchinis, onions, tomatoes, and garlic.

  2. 2. Season chicken breasts with salt and pepper. Place in slow cooker on top of vegetables. 

  3. 3. In a small bowl, stir together garlic herb sauce mix, tomato paste, tapenade, and chicken broth. Pour over chicken. 

  4. 4. Cover and cook on LOW setting for 31/2 to 41/2 hours.