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Market Stew

Slow Cooker Market Stew



  • 1 pound yellow onions, trimmed, cut into narrow wedges
  • 1 (24-26 ounce) jar tomato-basil pasta sauce
  • 2 cups low sodium vegetable or chicken broth
  • 1 tablespoon dried oregano
  • 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)
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  1. In a 5 or 6-quart slow cooker, combine onions, pasta sauce, broth, oregano, and the vegetable selection of choice.
  2. Add chicken, if desired or omit for a vegetarian option.
  3. Stir thoroughly until ingredients are mixed well and coated in sauce.
  4. Cover slow cooker with lid and turn to low setting for 5 to 7 hours or until tender.
  5. If desired, add parsley just before serving.

Prep Time: 25 min

Recipe and photo credit: National Onion Association

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