Debbie Hosie of New Castle, DE, has prepared this dish for decades for her friends and family. Served with rice and a salad, this recipe feeds a crowd.

• 6 chicken breasts
• 2 cans of chopped stewed tomatoes
• 2-3 large onions, sliced
• half a pound of white button or shiitake mushrooms, sliced
• half a teaspoon of dried thyme
• half a teaspoon salt

Step One: Place chicken in medium to large sized slow cooker. Add onions and mushrooms.

Step Two: Pour in tomatoes along with the juice. Add thyme and salt. Cook on low for eight to ten hours.

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