Chicken Vegetable Stew

材料

• 4 盎司 reduced fat sour cream
• 1 1/2 tsps leaves basil
• 2 茶匙 pepper
• 4 tbsps rosemary (sprigs)
• 3/4 cup salsa
• 2 1/2 磅 chicken breast
• 1 cube chicken stock
• 1 个（不是整个） broccoli, chopped
• 5 根/条（梗部，中等大小的） （19厘米- 20厘米长） celery, chopped
• 1/4 杯 garlic, chopped
• 5 个，中型的 mushrooms, chopped
• 1 个，中型的 （6.5厘米直径） onion, chopped
• 2 整个（大的） （7.5厘米直径） tomatoes
• 8 盎司 kalamata olives
• 1 杯 red pepper
• 5 杯 （240毫升） water
• 10 盎司 baby carrots, chopped
• 6 盎司 green chilies

做法

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.