Slow Cooker Market Stew

1 pound yellow onions, trimmed, cut into narrow wedges
1 jar tomato-basil pasta sauce (l pound 8-10 ounce jar)
2 cups low sodium vegetable or chicken broth
1 tablespoon dried oregano
Summer OR Winter Vegetable Selection
(see below)
1/2 pound boneless, skinless chicken
breast, diced (optional)
1/4 cup minced parsley (optional)

Summer Vegetable Selection:
1-1/2 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 (3-1/2 cups)
1 pound yams or sweet potatoes, pared
and cubed (3 cups)
1/2 pound carrots, pared and sliced (1-1/2 cups)

In a 5 or 6-quart slow cooker, combine onions, pasta sauce, broth, oregano, and the vegetable selection of choice. Add chicken, if desired or omit for a vegetarian option. Stir throughly until ingredients are mixed well and coated in sauce. Cover slow cooker with lid and turn to low setting for 5 to 7 hours or until tender. If desired, add parsley just before serving.

Makes 2-1/2 to 2-3/4 quarts or 6 servings.

Prep Time: 25 minutes

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