6 skinless, boneless chicken breast halves
1 (10.75 ounce) can condensed tomato soup
8 ounces spaghetti sauce mix
2 pinches dried basil weed
1 teaspoon dried rosemary
2 tablespoons dried fennel seeds
1/2 teaspoon dried sage
1/2 teaspoon sugar
1 teaspoon paprika
6 saltine crackers, crushed
2 tablespoons olive oil
1/2 cup tomato paste
Place chicken in a resealable plastic bag; place bag in slow cooker. Add tomato soup and salsa; stir.
In a medium bowl, mix pasta, basil, rosemary, fennel, sage, sugar, paprika, saltine crackers and olive oil.
Slow cook on the lowest setting for 1 to 2 hours, stirring occasionally. Refresh chicken breasts with tomato sauce and tomato paste at approximately 20 minutes. If necessary, reduce cooking time to half a recipe or cook on low for several minutes, this will let the chicken taste. Serve chicken with sauce and mixture.
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