Slow-Cooker Market Stew

Weekly Recipe: 
Makes 6 servings, Prep Time: 25 minutes

1 pound yellow onions, trimmed, cut into narrow wedges

1 jar organic tomato-basil pasta sauce (1 pound 8-to-10 ounce jar)

2 cups low-sodium vegetable or chicken broth

1 tablespoon dried oregano

Summer OR winter vegetable selection (see below)

½ pound boneless, skinless chicken breast, diced (optional)

¼ cup minced parsley (optional)


Summer vegetable selection:

1 ½ pounds assorted bell peppers, trimmed, seeded, and cubed

1 cup fresh corn kernels

1 pound zucchini, sliced


Winter vegetable selection:

1 pound yellow squash, pared, seeded, and cubed (3 ½ cups)

1 pound yams or sweet potatoes, pared and cubed (3 cups)

½ pound carrots, pared and sliced (1 ½ cups)

In a five- or six-quart slow cooker, combine onions, pasta sauce, broth, and the vegetable selection of choice. Add chicken, if desired. Stir the ingredients until mixed well and coated in sauce. Cover slow cooker with lid and turn to low setting for five to seven hours or until tender. If desired, add parsley just before serving. Recipe provided by the National Onion Association.