Crockpot Chicken Italian Stew

12 fresh boneless, skinless chicken thighs
1 (14 1/2-oz) can diced tomatoes with Italian herbs
2 cups cubed zucchini squash
1 cup fresh pearl onions, peeled
1 cup fresh baby carrots
2 tablespoons tomato paste
2 cloves garlic, peeled and minced
1 tablespoon sugar
1/2 teaspoon crushed red pepper flakes
1/2 teaspoon salt

4 baked potatoes (or 8 oz. pasta)

Wash hands. Rinse chicken with cold water and pat dry with paper towels. Cut chicken into 1-inch pieces. Combine all ingredients except baked potatoes in large crock pot; mix well.

Cook on low setting at least 6 hours.

Wash hands. (Insert an instant-read thermometer into the thickest part of the chicken. Internal temperature should read 180 degrees F).

Serve half of stew (about 4 1/2 cups) over 4 baked potatoes or 4 cups (8 oz. uncooked) hot cooked pasta. Serve with mixed green salad and soft breadsticks, if desired. Freeze remaining half of stew in tightly sealed nonmetallic container or freezer bag. Refrigerate leftovers immediately.

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