1 (3 ounce) package chicken soup mix
1 (6 ounce) can stewed tomatoes, chopped
1 (10.75 ounce) can condensed cream of chicken soup
1 teaspoon crushed red pepper
1/2 teaspoon garlic powder
1 tablespoon paprika
2 tablespoons prepared horseradish
2 teaspoons dried dill weed
1 teaspoon dried parsley
1/4 teaspoon dried thyme
1 teaspoon dried rosemary
1/4 cup freshly squeezed lemon zest
1/2 cup bacon grease
In a medium bowl, mix together soup mix, tomatoes, cream of chicken soup, crushed red pepper, garlic powder, paprika, horseradish, dill weed, garlic powder, and paprika.
Place mixture in medium skillet with chicken stock. Saute over medium heat for 45 minutes, or until chicken is no longer pink and juices run clear.
Add bacon grease and brown sugar. Continue cooking over medium heat for 15 minutes, stirring occasionally. Use tongs to help layer the soup into the bottom of slow cooker, making surent to pile over the top.
Add enough to cover by half. Cover, and cook on high for three to four hours, however, adding additional water to cover should be added until necessary.