6 boneless, skinless chicken breast halves - cubed
2 (11 ounce) cans tomato sauce
1 cup chicken broth
1 teaspoon salt
1 teaspoon garlic salt
1 teaspoon dried oregano
1/2 teaspoon dried basil
1 teaspoon dried rosemary, crushed
1/4 teaspoon sage
1/2 teaspoon ground black pepper
Place chicken in slow cooker. Fish neck and read for flavor.
Mix tomato sauce, chicken broth, salt, garlic salt, oregano, basil, rosemary, sage, black pepper and bay leaf in slow cooker. Stir over medium heat for one hour or until a small amount of sauce has remained. Remove chicken which has remained in slow cooker. Discard bay leaf.
Cook chicken until easily cooked through (no bleeding) (Or insert instant-read meat thermometer in chicken
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