1 pound boneless, skinless chicken thighs, cut into 3/4-inch pieces
1 teaspoon peppered seasoned salt
2 medium unpeeled red potatoes, cut into 1/2-inch pieces (2 cups)
2 medium carrots, sliced (1 cup)
1 medium onion, coarsely chopped (1/2 cup)
2 can (14 ounces each) chicken broth
2 cups small broccoli flowerets
1 medium yellow summer squash, coarsely chopped (1 1/2 cups)
2 tablespoons chopped fresh basil leaves

Spray 10-inch nonstick skillet with cooking spray; heat over medium-high
heat. Add chicken to skillet; sprinkle with peppered seasoned salt.
Cook 6 to 8 minutes, stirring occasionally, until brown. Mix chicken and
remaining ingredients except broccoli, squash and basil in 3 1/2 to 4
quart slow cooker. Cover and cook on low heat setting 7 to 8 hours. Stir
in broccoli, squash and basil. Increase heat setting to High. Cover and
cook 15 to 20 minutes or until vegetables are tender.