This is another meal that can be split or doubled for freezer meals. The recipe below split into two batches for our family. One batch went in the slow cooker and one batch went in the freezer. One batch for us makes enough for one dinner for me, a dinner and a lunch for L and a lunch for J. Sometimes there is even some leftover from that. This can be served over and/or with anything. Side of steamed veggies and a baked potato... Over noodles... Over rice... A little hint if you want to serve over noodles: you will need to add sauce whether that be your favorite spaghetti sauce or just a couple of cans of tomato sauce. I've done all of these things and all have worked well. I've messed it up too because I'm still not the best cook. But I'm getting better.
Ingredients:
1 onion, minced (you can chop this or slice this however you like but I don't like onion chunks so I mince)
6 boneless, skinless chicken breasts
2½ cups tomato paste (no cans for corn-free)
4 oz. fresh chopped mushrooms (again, you can slice but I don't like chunks so I chop in small pieces)
½ tsp. salt
¼ tsp. pepper
2 cloves garlic, minced
1 tsp. oregano
½ tsp. basil
1 cup chicken stock
Directions:
Mix together tomato paste, mushrooms, salt, pepper, garlic, herbs and chicken stock in a slow cooker. Add in chicken and make sure it is covered by tomato mixture. Cook on low 7-9 hours or on high 4 hours.
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