Slow-Cooker Market Stew

Two varieties of stew–summer, and winter–to appease all of your seasonal needs

COOK TIME
7 hours

Ingredients

• 1 lb. yellow onions, trimmed, cut into narrow edges
• 1 jar tomato-basil pasta sauce (1 lb. or 8-10 oz. jar)
• 2 cups low-sodium vegetable or chicken broth
• 1 tablespoon dried oregano
• 1/2 lb. boneless, skinless, chicken breast, diced (optional)
• 1/4 cup minced parsley (optional)

Summer Vegetable Selection:

• 1 1/2 lbs. assorted bell peppers, trimmed, seeded and cubed
• 1 cup fresh corn kernels
• 1 lb. zucchini, sliced

Winter Vegetable Selection:

• 1 lb. yellow squash, pared, seeded, and cubed
• 1 lb. yams or sweet potatoes, pared and cubed
• 1/2 lb. carrots, pared and sliced

Preparation

• 1 In a 5 or 6-quart slow cooker, combine onions, pasta sauce, broth, oregano, and the vegetable selection of choice. Add chicken, if desired.
• 2 Stir the ingredients until mixed well and coated in sauce. Cover slow cooker with lid and turn to low setting for 5 to 7 hours or until tender.
• 3 If desired, add parsley just before serving.