I lied. 

It's not chicken (It's mock chicken!).  And it's not vegan (It's vegetarian!) 

(And yes that's yellow squash not zucchini, but that's only because the picture is of the leftovers I took for lunch.  I forgot to snap a photo before dinner and didn't have another zucchini). 

I apologize for trying to deceive you.  I shouldn't have (but yeah, it might happen again).  The only reason I did it was because slow cooker chicken cacciatore sounded so much better than slow cooker mock chicken....or not chicken....and if I wrote chik'n it would have been a dead give away and possibly deterred people from giving the recipe a chance. 

I'm sorry.

Do you forgive me?

I promise this dish is delicious (and naturally gluten free!).  And I promise that I am not lying about that - If it sucked I wouldnt have bothered posting!

Try it.

And tell me what you think :-)

1 1/2 cups quorn chik chunks
1 tsp. olive oil
2 cloves garlic, minced
1 small onions, chopped
1 can petite tomatoes, low sodium drained
1 Tbs tomato paste
4 oz. water
3 oz. red wine
2 Tbs fresh ground italian seasoning
1 green pepper, chopped

1 zucchini or yellow squash, spiralized (keep raw or blanche)

Wash and prep veggies as instructed above.

Add all ingredients (EXCEPT the zucchini or yellow squash) to slow cooker (I used a 2qt) and stir to combine.  Cook on low for 4 - 5 hours (or on high for 2 - 4).

Wash and spiralize the zucchini or squash.  Keep raw (as I did) or blanch.  Serve in place of traditional pasta.