CHICKEN AND TOMATO STEW

 

5 medium to large potatoes, peeled and cubed

1 1/2 cups chopped tomatoes (not canned)
1 cup sliced carrots
1 medium onion, chopped
1/2 yellow bell pepper, chopped
1 cup broccoli florets, optional
2 bay leaves
3 large boneless skinless chicken breast halves
2 cans (8-oz each) tomato sauce
1 can (14.5 oz) chicken broth
1 1/2 tsp Italian seasoning
1/4 tsp red pepper flakes
water, as needed

Combine the potatoes, tomatoes, carrots, onion, bell pepper, broccoli florets (if using), and bay leaves in the bottom of a slow cooker or crock pot; lay the chicken breasts over the top of the veggies.

In a bowl, mix the tomato sauce, chicken broth, Italian seasonings, and red pepper flakes; pour over the chicken. Add enough water to cover chicken completely.

Set cooker on low setting and cook for 8 hours.

Remove chicken from cooker to a cutting board; cut into bite-size pieces. Return chicken to cooker and cook until vegetables are tender.

This is the file photo.