Another gem adapted from my Mom's recipe collection. This was originally for turkey (but who keeps turkey thighs on hand?) and I've added more veggies and made it into more of a stew than the turkey entree it was originally. Hubby LOVES this (and so do I!), and it's perfect to come home to on a cold winter evening.

2 lbs. chicken thighs, boneless, cut into chunks
1 can diced tomatoes, undrained
2 T tomato paste
1 T Italian herbs
1-2 cloves of garlic
1 onion, chopped
1 cup chopped celery
1 c. carrots, chopped (if desired)
1 c. cabbage, chopped (if desired)
2 c. zucchini, sliced
additional liquid to thin to desired consistency (I save and freeze the juice every time I use diced tomatoes in chili or whatever, so that's what I use)

Place vegetables except zucchini in crock, then chicken on top. Combine tomatoes, tomato paste, herbs and garlic, pour over chicken. Cook on low 6-8 hours. About half an hour before serving, stir in zucchini and additional liquid, if desired. Cook 20-30 more minutes, or until zucchini is tender.

Enjoy!

I just got a crockpot and this recipe looks soooo good!!! Been craving soup with the bitter cold here lately so thank you for the recipe!
~Cindy