12 boneless, skinless chicken thighs, cut into 1-inch pieces
2 14.5 oz cans tomatoes with Italian herbs
2 cups cubed zucchini
1 cup pearl onions, peeled
1 cup baby carrots
2 tablespoons tomato paste
4 cloves garlic, chopped
1 teaspoon sugar
1 teaspoon red pepper flakes
Combine all ingredients in crockpot. Stir to mix.
Cook on low setting 6 to 10 hours or until done. Serve over pasta.