Tomato Chicken Stew

• 1 12 lbs boneless skinless chicken breasts, cubed
• 1 (14 ounce) can diced tomatoes
• 1 (15 ounce) can great northern beans, rinsed and drained
• 1 cup chicken broth
• 12 cup white wine
• 14 cup tomato paste
• 2 cups sliced mushrooms
• 1 cup sliced onion
• 2 garlic cloves, minced
• 2 teaspoons lemon juice
• 1 bay leaf
• 12 teaspoon dried oregano
• 14 teaspoon dried thyme
• salt and pepper

1. Combine all ingredients except salt and pepper in slow cooker; cover and cook on low for 6-8 hours.
2. Discard bay leaf; season to taste with salt and pepper.

chicken breasts, tomatoes, great northern beans, chicken broth, white wine, tomato paste, mushrooms, onion, garlic, lemon juice, bay leaf, oregano, thyme, salt

Taken from www.food.com/recipe/tomato-chicken-stew-458757 (may not work)