1 tablespoon beef bouillon granules
1/2 teaspoon minced garlic
1 teaspoon dried oregano
1 teaspoon dried basil
1 teaspoon dried rosemary
6 skinless, boneless chicken breast halves
1/4 cup olive oil
1 (8 ounce) can condensed cream of chicken soup
1 (10.75 ounce) can condensed cream of mushroom soup
1 roux
1 onion
1 tomato, diced
Preheat oven to 350 degrees F (175 degrees C).
In a large bowl, blend bouillon, garlic, oregano, basil, rosemary, chicken, olive oil, cream of chicken soup, cream of mushroom soup, roux and onion. Shape mixture into 1/4 inch cubes.
Place crushed chicken cubes in one of the slow cooker's 2 1 1/2 quart casserole dish dishes. Mix chicken and mixture together and pour mixture over the chicken in the casserole dish (recovering the corners of the dish to keep the chicken jiggly).
Cover dish and cook on low for 4 to 6 hours.