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Chicken with Summer Vegetables*

Estimated Prep Time: 15 minutes
Cook Time: 7 hours
Servings: 6

2 Tbsp olive oil
6 cups (about 3 lbs) zucchini and/or yellow squash, cut into 1/2-inch-thick rounds
1 8-oz can tomato sauce
2 Tbsp white wine
1 Tbsp minced garlic
1/2 medium onion, thinly sliced
2 celery stalks, sliced 1/4-inch thick on the diagonal
3/4 tsp kosher salt
3/4 tsp black pepper
1 tsp Italian seasoning
1 tsp dried oregano
2 lbs skinless, boneless chicken thighs, fat trimmed
1 4-oz log of chevre (mild goat cheese), optional
8-oz package of sliced fresh mushrooms, optional

Add all ingredients except chicken thighs and chevre to the slow cooker; stir well to combine.

Add chicken thighs and stir all ingredients togther. Cover and cook on low for 7 hours.

Before servings, stir well. Garnish each serving with a round of goat cheese, if desired.

Everyday Low-Carb Slow Cooker Cookbook