SLOW COOKER ITALIAN CHICKEN WITH ZUCCHINI AND MUSHROOMS

3 pounds chicken parts, such as breasts. thighs, legs; skin removed
8 ounces fresh mushrooms, sliced
1 can (8 ounces) tomato sauce
1 package (1.5 ounces) McCormick® Italian-Style Spaghetti Sauce Mix
1 1/2 teaspoons McCormick® Italian Seasoning
1 teaspoon McCormick® Garlic Powder
1/2 cup dry white wine or water
4 cups sliced zucchini and/or yellow squash, cut about 1/2-inch thick
hot cooked pasta, if desired

Place chicken and mushrooms in 3 1/2- to 4-quart slow cooker.

Mix tomato sauce, spaghetti sauce mix, Italian seasoning, garlic powder and wine until well blended. Pour over chiken and mushrooms. Cover.

Cook 8 hours on LOW or 4 hours on HIGH. Add squash during last 30 minutes of cooking.

Remove chicken and vegetables to serving platter. Stir sauce; serve over chicken, vegetables and, if desired, pasta.

Makes 8 servings (1 cup each)