Place the following ingredients in the crockpot:
3-4 cups raw green beans, ends trimmed, beans cut into pieces about 3 inches long (optional- I think they taste kind of funny in dishes like this)
2 cups of fresh mushrooms, cut into fourths
2 onions, sliced in rings
Spread these around the bottom of the crockpot.
Add 1 1/2 pounds of chicken thighs, cut into bite sized pieces
combine in a bowl or large measuring cup:
28 ounces stewed tomatoes
12 ounces tomato paste
2 teaspoons Italian style herbs
4 cloves garlic
Stir well, then pour over crockpot mixture. Cook on low for 6 hours, or high for 3.
Serve over pasta if desired, or with crusty french bread.
For a freezer meal, lightly steam the vegetables, then combine all ingredients in a ziplock bag and freeze. To serve, defrost and cook in crockpot as described.
Top with parmesan cheese
This was delicious served over couscous and topped with parmesan cheese. If you’re not having it with pasta, I would reduce the liquid or double the chicken. It was just enough to serve ten of us, three being little boys of smallish appetite. Blynken liked it, Nod tolerated it, the FYG, who made it, didn’t like it much, the rest of us thought it quite tasty.