This recipe is a classic. You really can't mess it up. Inliterally make it different every single time I prepare it, and its always turned out great. It's the perfect lighter dish for fall.
4 boneless, skinless chicken breasts, sliced
1 quart diced tomatoes in juice
3 zucchini, sliced very thick (or sub eggplant)
1 onion, diced
1 fennel bulb, finely diced
3 cloves garlic, minced
2 red bell peppers, sliced
8-12 Brussels sprouts, cut in half
8-12 green olives, cut in half
1 cup chopped fresh spinach or swiss chard without the stem
1 tbs oregano
1 tbs parsley
1 tbs dill
Lemon juice
3 tbs caper berries
Salt and pepper to taste
Spaghetti noodles (spghetti squash can be used for a lighter version)
Place all ingredients except noodles in crockpot and cook on low for 5-7 hours. Serve over noodles or spaghetti squash and garnish with feta cheese and a lemon wedge. I like ours with a cucumber salad.
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