Submitted by Marc A. Brown
1 packet McCormick Slow Cookers Italian Herb Chicken Seasoning
2 1/2 pounds frozen boneless skinless chicken breasts
8 oz package whole fresh mushrooms, halved or quartered
1 cup frozen chopped onion
2 cans (14.5 oz) stewed tomatoes, undrained
1 can (6 oz) roasted garlic tomato paste
1/4 cup reduced fat shredded Italian blend cheese
1 package (12 oz) whole wheat or whole wheat blend noodles
2 Tablespoon margarine (optional)
1/4 cup reduced fat parmesan blend (optional)
Place chicken, mushrooms, and onions in slow cooker.
Place contents of seasoning packet, tomatoes, and tomato paste in a bowl and whisk until blended. Pour mixture over chicken, mushrooms, and onions.
Cover and cook on low for 8 hours. May be cooked on high for 4 hours instead.
After cooking, remove chicken and vegetables from cooker and stir sauce. Sprinkle shredded cheese over chicken and vegetables. Set aside.
Cook noodles according to package directions. After draining, add margarine to noodles and stir. Add parmesan cheese to noodles and stir.
Note: Basic instructions taken from McCormick seasoning packet. Modified to use boneless skinless chicken breast instead of regular chicken parts, added onion and Italian cheese blend, and added noodles as side dish.