Chicken Vegetable Stew

Ingredients

• 4 oz reduced fat sour cream
• 1 1/2 tsps leaves basil
• 2 tsps pepper
• 4 tbsps rosemary (sprigs)
• 2 1/2 lbs chicken breast
• 3/4 cup salsa
• 1 cube chicken stock
• 8 oz kalamata olives
• 1 bunch broccoli, chopped
• 5 stalks medium celery, chopped
• 1/4 cup garlic, chopped
• 5 medium mushrooms, chopped
• 1 medium onion, chopped
• 2 large whole tomatoes
• 1 cup chopped red pepper
• 10 oz baby carrots, chopped
• 6 oz green chilies
• 5 cups water

Directions

1. Put frozen chicken breasts and strips into a crockpot, together with all the ingredients, except for the broccoli and tomatoes and set on high for 4 hours.
2. Add tomatoes and broccoli, and set on medium for 5 hours. When done, roughly shred the chicken into chunks with large serving forks.
3. You could easily add or subtract vegetables to your likings, watercress nuts would add a nice touch, as well.
4. Note: you can defrost and chop the chicken ahead of time, if you prefer. Also you can add Italian seasoning or any one you prefer.