4 chicken breasts, cubed
1 30-ounce jar spaghetti sauce
1 medium eggplant, peeled and cut into large cubes
2 tomatoes, cut into large chunks
2 small zucchini, sliced
1 green bell pepper, cut into small pieces
1 large onion, chopped
3 cloves garlic, minced
1 teaspoon dried basil leaves
1 teaspoon dried oregano leaves
Mix all ingredients in 3-1/2 to 4 quart crock pot. Cover and cook on low for 8 to 10 hours or until chicken is tender and no longer pink.