Photo by sarae

Ingredients
12 boneless, skinless chicken thighs
2 cans (14.5 oz) diced tomatoes with Italian herbs
2 cups cubed zucchini squash
1 cup fresh pearl onions, peeled
1 cup fresh baby carrots
2 Tbsp tomato paste
2 cloves garlic, minced
1 Tbsp sugar
1/2 tsp crushed red pepper flakes
1/2 tsp salt
8 cups cooked pasta

Directions
Cut chicken into 1′ pieces. Combine all ingredients in large Crockpot mix well. Cook on low setting at least 6 hours or until internal juices of chicken run clear.Serve half of stew (about 4-1/2 cups) over 4 cups (8 oz uncooked) hot cooked pasta. Serve with mixed green salad and soft bread sticks, if desired. Freeze remaining half of stew in tightly sealed nonmetallic container or freezer bag.

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