2 cups medium cooked chicken breast meat
1 medium onion, chopped
2 tablespoons butter
2 tablespoons lemon juice
4 teaspoons Worcestershire sauce
4 teaspoons Chicken Ranch seasoning
6 skinless, boneless chicken breast halves
1/2 cup chopped plum tomatoes
1/4 cup chopped red onion
1/2 teaspoon Salt
1 teaspoon Worcestershire sauce
1 teaspoon dried oregano
1 tablespoon chopped fresh parsley
1/4 teaspoon fresh thyme
3 tablespoons Italian-style seasoning
1 teaspoon dried basil
1 teaspoon dried thyme
1 teaspoon dried basil
1 teaspoon dried marjoram
Place chicken breasts in a large stock pot. Heat oil in large skillet to 375 degrees F (190 degrees C).
In a slow cooker, mix chicken, onion and butter together. Stir salt and Worcestershire into bread mixture. Spoon into pots.
Place chicken in slow cooker along with plum tomatoes, onions, marjoram and thyme. Stir together. Place chicken mixture in pot. Cook at 375 degrees F (190 degrees C) for 6 hours or until chicken is cooked and tender. (Note: Do not stir chicken into crock pot.)
Stir crock potatoes into slow cooker mixture and stir into crock pot. Mix mustard into crock pot. Cook mix at 375 degrees F (190 degrees C) for 2 hours or until mixture thickens. Heat through.
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