2 lbs. boneless, skinless chicken (or boned chicken thighs can be substituted)
4 cloves garlic, peeled and crushed
2 cans of Rotel tomatoes
4 medium ribs celery, diced
2 small zucchini, diced (2 cups)
1 bell pepper, cored, seeded, and diced
24 ounce jar marinara sauce
2 jalapenos, seeded and diced
1 tsp red pepper flakes (for extra heat)
1. Place the chicken in the slow cooker; add the garlic, tomatoes, celery, zucchini, and peppers. Pour the marinara sauce over all, and sprinkle the red pepper flakes on top (if you like it hot).
2. Set the slow cooker on low and cook for 6 to 7 hours. Before serving, shred the chicken with a fork (and remove bones if needed). Serve over rice.