-----WALDINE VAN GEFFEN VGHC42A-----
   4                    Chicken breast halves; skin -- bone, 1" cube
   1      Jar           spaghetti sauce -- (30 ounces)
   1      medium        Eggplant; peel -- chop coarse
   2                    Tomatoes -- chop coarse
   2      small         Zucchini -- slice
   1                    Green bell pepper -- 1" pcs
   1      large         Onion -- chop
   3      Cl            garlic -- mince
   1      teaspoon      Dried basil leaves
   1      teaspoon      Dried oregano leaves
In large bowl, combine all ingredients; mix well. Pour into 3-1/2 to 4 qt  
crockpot. Cover; cook on LOW for 8 to 10 hours or until chicken is tender  
and no longer pink. 300 cal; 9 gr fat; 27% fat. Source: Country Casseroles 
 & One-Dish Meals, Pillsbury.