Chicken Mushroom Stew

6 boneless skinless chicken breast halves (4 ounces each)
2 tablespoons vegetable oil, divided
8 ounces fresh mushrooms, sliced
1 medium onion, diced
3 cups diced zucchini
1 cup diced green pepper
4 garlic cloves, minced
3 medium tomatoes, diced
1 can (6 ounces) tomato paste
3/4 cup water
2 teaspoons each dried thyme, oregano, marjoram, and basil

Cut chicken into 1-in. cubes; brown in 1 tablespoon oil in a large skillet. Transfer to a 3-qt. slow cooker. In the same skillet, saute the mushrooms, onion, zucchini, green pepper and garlic in remaining oil until crisp-tender.

Place in slow cooker. Add tomatoes, tomato paste, water and seasonings. Cover and cook on low for 4 hours or until the vegetables are tender. Makes 6 servings.