Penn Herb Wellness Guide
Slow Cooker Market Stew with Summer Vegetables

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 1/2 lbs assorted bell peppers, trimmed, seeded, and cubed
- 1 cup fresh corn kernels
- 1 lb zucchini, sliced
- 1/2 lb boneless, skinless chicken breasts, diced (optional)
- 1/4 cup minced parsley (optional)
Directions
- In a 5- or 6-quart slow cooker, combine onions, pasta sauce, broth, oregano, bell peppers, corn, and zucchini. 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.
Nutrition Facts
Copyright 2026 TraceGains, Inc. All rights reserved.
Read our healthy recipe definitions.
Learn more about TraceGains, the company.
The information presented here is for informational purposes only and was created by a team of USregistered dietitians and food experts. Consult your doctor, practitioner, and/or pharmacist for any health problem and before using any supplements, making dietary changes, or before making any changes in prescribed medications. Information expires December 2026.

