Crock-Pot Chicken And Vegetables

• 2 chicken breasts (frozen)
• 1/2 cup sliced black olives or 1/2 cup green olives
• 1 (4 ounce) can sliced mushrooms
• 1/2 large red onion, diced
• 3 garlic cloves, minced
• 1 cup spaghetti sauce (your own or jarred)
• 1 (14 1/2 ounce) can diced tomatoes, mostly drained
• 2 bay leaves
• salt and pepper
• 2 -3 teaspoons flour, mixed with
• 2 tablespoons water (See NOTE at the bottom of directions)

1. Add black/green olives, mushrooms, onion, garlic, chicken breasts, spaghetti sauce, can of tomatoes (partially drained), bay leaves in the crock-pot.
2. Cook on low 7 - 8 hours or On HIGH 3 - 4 hours. (See NOTE below).
3. Before serving, check the taste and use salt and pepper, to taste.
4. Serve this over hot noodles or rice with a dinner salad and rolls.
5. NOTE: Half way through cooking time, check sauce. If it's too runny, add the mixture of flour/water.

chicken breasts, black olives, mushrooms, red onion, garlic, spaghetti sauce, tomatoes, bay leaves, salt, flour, water

Taken from www.food.com/recipe/crock-pot-chicken-and-vegetables-350780 (may not work)