Four, 4-block servings

Ingredients:
16 ounces boneless, skinless, chicken breasts, cubed
4 cups Ragú light spaghetti sauce
4 cups bell pepper
8 cups mushrooms, sliced
4 cups broccoli, chopped
1 1/2 cups chopped onion
4 cups chopped celery
4 cups zucchini, sliced
4 teaspoons olive oil
2 tablespoons garlic, minced
Oregano to taste
Basil to taste
Rosemary to taste

Instructions:
In a large pan, sauté the onions, celery and garlic in oil until transparent. Stir in the spaghetti sauce and spices. Simmer on low for 5 minutes, stirring occasionally. Place chicken in the slow cooker. Top with the vegetables and spaghetti sauce. Cook on low for 7-9 hours.