Marinara Chicken and Vegtables

2 pounds boneless, skinless chicken breasts
4 cloves garlic, peeled and crushed
4 tomatoes, chopped or one 14.5-ounce can low-sodium tomatoes, drained
4 medium ribs celery, diced (1 cup)
2 small zucchini, diced (2 cups)
1 bell pepper, cored, seeded, and diced
One 18-ounce jar low-sodium marinara sauce
1 tsp dried basil
1 tsp dried thyme

1. Place the chicken in the Bean Pot; add the garlic, tomatoes, celery, zucchini, and pepper.

2. Pour the marinara sauce over all, and sprinkle the basil and thyme on top.

3. Put lid on Bean Pot and cook for 2 hours at 325 degrees. Before serving, shred the chicken with a fork.