Chicken Vegetable Stew

材料

• 4 オンス reduced fat sour cream
• 1 1/2 tsps leaves basil
• 2 杯（小さじ） pepper
• 4 tbsps rosemary (sprigs)
• 3/4 カップ salsa
• 2 1/2 ポンド chicken breast
• 1 cube chicken stock
• 1 束 broccoli, chopped
• 5 茎（中） （長さ19cm - 20cm） celery, chopped
• 1/4 カップ garlic, chopped
• 5 中 mushrooms, chopped
• 1 中 （直径6.5cm） onion, chopped
• 2 ホールトマト、大 （直径7.5cm） tomatoes
• 8 オンス kalamata olives
• 1 カップ、みじん切り red pepper
• 5 カップ （240ml） water
• 10 オンス baby carrots, chopped
• 6 オンス green chilies

調理方法

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.