Italian Chicken Stew- Crock Pot

Here's one of our favorite ways to use up all that zucchini and yellow squash we have in the summer without heating up the whole kitchen. Serve this over your favorite pasta or egg noodles. It makes 8 servings which is twice as much as I need for my family so I freeze the other half in a big ziploc bag. It comes out of the freezer almost better than it was to begin with!

• Ready In: 6 hrs 10 mins
• Serves: 6-8

Ingredients

• 4  cups chicken, boned and cubed
• 2 (14 1/2ounce) cans  diced tomatoes with sweet onions and roasted garlic
• 2  cups zucchini, cubed
• 2  cups  yellow squash, cubed (you can substitute eggplant, too)
• 1  cup onion, diced
• 2  tablespoons tomato paste
• 2 -4  garlic cloves, minced
• 1  tablespoon sugar
• 1⁄2 teaspoon crushed red pepper flakes
• 1⁄2 teaspoon salt (optional- I omit this)

Directions

1. Combine all ingredients in a large crock pot and mix well.
2. Cook on low for 6-8 hours.
3. Serve over pasta.