1 1/2 pounds potatoes, cubed
2 (8 ounce) cans tomato sauce
2 large onions
5 carrots, diced
1 cup milk
4 teaspoons paprika
4 cups chicken broth
3 teaspoons dried parsley
1 teaspoon dried basil
1 teaspoon dried rosemary, divided
1 1/2 pounds skinless, boneless chicken breast halves
1 large onion, diced
1 teaspoon dried basil
1 (16 ounce) container frozen mixed vegetables
Combine tomato sauce, onion, carrots, and milk in slow cooker. Stir well. Cover, and cook on Low for 3 to 4 hours. Stir, and continue cooking for 2 to 3 hours, until potatoes are almost cooked and gravy thickens.
In a mixing bowl, stir together tomato sauce, onion, carrot, milk, and paprika. Add chicken, onion, basil, and rosemary. Mix together. Stir in potatoes, and cook for 5 minutes. Garnish each potato with a slice of onion or slice of carrot.
Stir chicken into gravy, mixing well. Add mixture to potatoes, tomato sauce, chicken, onion and basil.
Return chicken breasts to slow cooker. Pour over potatoes.
Stir chicken mixture into potato mixture. Cook until chicken and potatoes are well coated. Stir in vegetables. Cover and cook on Low for 3 to 4 hours.