Ri put this together for us one day when we were very busy doing something. I can't remember what, but it must have had something to do with canning, or some other kind of food prep, because she ended up having to put the crock pot on a chair in the dining room to cook. I'm sure ya'll will be tickled to have a recipe with actual, measured ingredients.
Chicken and Fresh Tomato Stew
5 potatoes, peeled and cubed 2 (8oz)cans tomato sauce
1 1/2c. chopped fresh tomato 1 can ckicken broth
1c sliced carrot 1 1/2tsp. italian seasoning
1 onion, chopped 1/4tsp. red pepper flakes
2 bay leaves water, as needed
3 large, boneless, skinless chicken breast halves
Potatoes and tomatoes. I think we'll use red skinned potatoes next time and skip peeling them. Also, we were out of fresh tomatoes, so Ri used a jar of the diced tomatoes we had canned.
Add the diced onion, sliced carrots, and bay leaves.
As you can see, our chicken and homemade chicken stock were still frozen. Our chicken breast had already been cut into strips before it was frozen.
Add the tomato sauce, Italian seasoning, and red pepper flakes.
She didn't completely cover it with water because she knew the chicken stock would melt and the frozen chicken would come apart, so it would all end up being covered. If none of your ingredients are frozen you can arrange them properly and cover it with liquid before you start cooking.
Cover it and cook on low all day. You can take the chicken out before serving and cut it into bite-sized pieces. Since our chicken was already in smaller pieces, we just kind of chunked it up a little more with the spoon.
Hope you enjoy!