1 (28 oz.) can diced tomatoes (Hunts)
1 zucchini, chopped
1 summer squash, chopped
1 medium onion, chopped
2 cloves mined garlic
2 tsp. crushed red pepper (optional)
splash of vinegar
2 lb. boneless, skinless chicken thighs
2 tbsp. Italian seasoning
salt and pepper, to taste
handful chopped fresh parsley
extra virgin olive oil (EVOO)
3/4 cup water

First, turn Crock-Pot on HIGH.

Next, in a large skillet, turn heat to medium-high and pour about a 2 count of olive oil coating skillet.

While waiting for skillet to heat up, liberally salt and pepper both sides of all chicken pieces. When oil is hot, arrange chicken in skillet and brown for about 1 to 2 minutes per side. Transfer chicken to Crock-Pot upon completion.

While pan is still hot, pour water into skillet. Using a whisk, get all bits of chicken and seasoning up from the bottom of the pan and pour liquid into Crock-Pot on top of chicken.

Add diced tomatoes (with juices), onion, zucchini, squash, and all other remaining ingredients to the Crock-Pot with the chicken. Stir to combine.

Let cook on HIGH for approximately 5 to 6 hours. If desired, prior to serving, shred the chicken using two forks to give it a "pulled" appearance.

Serve over rice or noodles.

Submitted by: Stephanie B