Chicken Vegetable Stew

Ingrédients

• 4 oz reduced fat sour cream
• 1 1/2 tsps leaves basil
• 2 cuillères à café pepper
• 4 tbsps rosemary (sprigs)
• 3/4 tasse salsa
• 2 1/2 lbs chicken breast
• 1 cube chicken stock
• 1 botte broccoli, chopped
• 5 tiges, moyennes celery, chopped
• 1/4 tasse garlic, chopped
• 5 moyens mushrooms, chopped
• 1 moyenne onion, chopped
• 2 grands ensemblse tomatoes
• 8 oz kalamata olives
• 1 tasse, haché red pepper
• 5 tasses water
• 10 oz baby carrots, chopped
• 6 oz green chilies

Directives

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.