2 tsp vegetable oil
1 1/2 cups diced onions
2 cups sliced mushrooms
1 cup diced sweet green pepper
1 cup diced carrots
2 tsp minced garlic
12 oz diced boneless, skinless chicken breasts
3 tbsp cornstarch or flour
2 cups tomato pasta sauce
1 cup drained rinsed chickpeas
1 cup chicken stock
2 tsp dried basil
2 tsp chili powder
1 tsp dried oregano
1/3 cup chopped fresh parsley for garnish

Heat oil over medium heat in a skillet and lightly brown vegetables. Toss the chicken with flour or cornstarch and add to crock pot. Add vegetables to crockpot and stir in remaining ingredients. Cover and cook on low 8-10 hour or high for 4-5 hours. Serve sprinkled with parsley.