Slow Cooker Market Stew with Winter Vegetables

• From: National Onion Association

Ingredients

• 1 lb yellow onions, trimmed and cut into narrow wedges

• 1 jar tomato-basil pasta sauce

• 2 cups low-sodium chicken broth (or vegetable broth)

• 1 Tbs dried oregano

• 1 lb yellow squash, pared, seeded, and cubed

• 1 lb yams or sweet potatoes, pared and cubed

• 1/2 lb carrots, pared and sliced

• 1/2 lb boneless, skinless chicken breasts, diced (optional)

• 1/4 cup minced parsley (optional)

Toss some winter veggies into the slow cooker and let it do the work while you stay warm by the fire.

Directions

• In a 5- or 6-quart slow cooker, combine onions, pasta sauce, broth, oregano, squash, yams or sweet potatoes, and carrots. Add chicken, if desired.
• Stir the ingredients until mixed well and coated in sauce.
• Cover slow cooker with lid and turn to low setting for 5 to 7 hours or until tender.
• If desired, add parsley just before serving.