2 pounds skinless, boneless chicken breast halves - cut into 1-inch cubes
2 cups crumbled homemade Italian sausage
1 chicken, cut into 1/2 inch cubes
1/2 cup chopped celery
1/2 teaspoon salt
9 cloves garlic, minced
1 teaspoon dried basil
1 teaspoon dried oregano
1 teaspoon dried rosemary
1 teaspoon dried sage
1 tablespoon dried sage garlic, crushed
2 teaspoons dried basil
6 tablespoons olive oil
1 onion, chopped
1 1/2 cups chicken broth
1 cup chopped onion
1 cup chopped salad greens
1 cup fresh mushrooms, sliced
Place chicken into slow cooker; top with sausage and celery.
In a small bowl, mix the onion and celery. Place celery mixture over chicken and stir until it starts to absorb.
Pick vegetables from inside slow cooker.
Cover, and cook on Low for 3 to 4 hours. Stir occasionally to prevent sticking.
Combine the chicken broth, chicken broth mixture, chicken, red onion, celery, salt, garlic, basil, oregano and rosemary in slow cooker. Fold over spoon and heat through.
Stir the chicken mixture into the mushroom layer; sprinkle with mushrooms and serve.