First layer one onion in the bottom of your crockpot. (Next time I will use two- adjust based on your taste)
Place 1 1/2 lbs of chicken breasts on top (mine were frozen and it worked just fine)
Then in a bowl combine 2- 6 oz cans of tomato paste
1 t oregano, 1/2 t of basil, 1/2 t salt, and 1/4 t of pepper
1/4 C of white wine and 1/4 C of water
2 minced garlic cloves
and 8 oz of sliced mushrooms. Stir all of these ingredients together.
Pour over the top of your chicken.
Place a bay leaf on top. Cover with lid and cook on low for 6-8 hours.
When you are ready to prepare, remove the chicken and shred it with forks. It should tear apart very easily.
I stirred my chicken back into the sauce, but you could keep it separate if you prefer.
Serve with spaghetti noodles or any kind of noodles you have. I topped mine with a splash of balsamic vinegar and a little grated cheese.
This recipe is supposed to serve 4. The serving size must be big, because we had a lot left over. Great recipe! We loved it and will definitely make again.
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