2poundsskinless boneless chicken breasts trimmed and cubed
1onionlarge medium chopped
1tablespoongarlic powdercrushed or minced
1poundfrozen green beans
Trim and cube 1 1/2 to 2 pounds of skinless boneless chicken breast.
Clean and chop one large onion, 4 stalks of celery (you may include the celery leafs if you want), and 4 medium carrots.
Combine chicken and veggies with 1 tablespoon minced garlic, three cans chicken broth, 1 can diced tomatoes, one 6 oz can tomato paste, 1 teaspoon oregano, 1/2 teaspoon thyme, 1 teaspoon salt, 1/2 teaspoon pepper and 1 pound frozen green beans.
Cook on low for 7-8 hours.
You can use other chicken, like thighs, but that will increase the fat.
Nutrition is based on 1 cup-sized serving.
Easy to cut in half.
This requires a larger crock pot.
Good refrigerated for 3-4 days and good in the freezer for 3-4 months.
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