This is a recipe I got off about.com by Fiona Haynes. It is a frequent meal on Wednesday evening when we attend church services and my husband wants a hot meal he didn’t have time to eat after he gets home from work. The girls and I eat before church.
1 pound small white potatoes halved
8 ounces baby carrots
1 medium onion, sliced
2 large ribs celery, sliced
8 ounces sliced mushrooms
1 1/4 pounds skinless, boneless chicken breasts, cut into pieces
2 teaspoons dried mixed herbs
1 14.5 ounce can crushed tomatoes
1/2 cup chicken broth
Coat the inside of a 4-5 quart crock pot with nonstick cooking spray. Place vegetables in the base of the crock pot. Sprinkle with dried herbs and salt to taste. Add chicken pieces and add canned tomatoes and broth. Cook on low for 6-8 hours or until done.
