3 chicken breasts
26 oz spaghetti sauce
1 zucchini, quartered
1 green pepper, chunks
1 onion, chopped
2 tsp italian seasoning
1 tsp garlic powder
1/2 tsp salt
20 kalamata olives
Add all ingredients, except olives in freezer bag. Remove from freezer and thaw in fridge.
Place in crockpot and let cook on low for 6 hours. Pull chicken out and shred. Add back into crockpot along with kalamata olives and heat through. Serve over pasta or rice.
Tags: crockpot