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®
In a 5-quart slow cooker, combine zucchinis, onions, tomatoes, and garlic.
2. Season chicken breasts with salt and pepper. Place in slow cooker on top of vegetables.
3. In a small bowl, stir together garlic herb sauce mix, tomato paste, tapenade, and chicken broth. Pour over chicken.
4. Cover and cook on LOW setting for 31/2 to 41/2 hours.