Crock Pot San Marco

• 4 ounces green bell peppers or 4 ounces red bell peppers, cut into strips
• 6 ounces broccoli florets, cut small
• 1 tablespoon olive oil
• 2 large onions, diced
• 4 ounces carrots, peeled and cut into strips
• 1 tablespoon chopped garlic
• 1 teaspoon chicken bouillon
• 1 (8 ounce) can Italian plum tomatoes, with juice
• 2 tablespoons tomato paste
• 1 teaspoon oregano
• 1 teaspoon rosemary
• 1 teaspoon garlic powder
• 34 teaspoon salt
• 12 teaspoon pepper
• 2 tablespoons cornstarch
• 2 lbs boneless skinless chicken breasts, cut into 1 inch cubes

1. I usually use five to six frozen half chicken breasts and don't bother to cut them into cubes.
2. In crock pot cooking, it is best to use frozen chicken so it doesn't dry out.
3. It is up to you which method you choice, both work well.
4. Place the vegetables in the bottom of crock pot with chicken on top.
5. Mix all other ingredients together and pour over chicken and vegetables.
6. Cook on low for 7 to 10 hours or on high for 3 to 4 hours.
7. Serve over your favorite pasta topped with grated Parmesan or Romano cheese.
8. I like fettuccine.

green bell peppers, broccoli florets, olive oil, onions, carrots, garlic, chicken bouillon, italian plum tomatoes, tomato paste, oregano, rosemary, garlic, salt, pepper, cornstarch, chicken breasts

Taken from www.food.com/recipe/crock-pot-san-marco-52355 (may not work)