1 pound skinless, boneless chicken breast halves
1 medium onion, finely chopped
1 cup chopped celery
1 tablespoon chopped fresh parsley
4 cups shredded mozzarella cheese
1 cup chicken broth
1 cup water
2 teaspoons salt
2 tablespoons chicken bouillon granules
1 cup milk
1 cup baby carrots
1 cup fresh mushrooms, sliced and quartered
1 (4 ounce) can tomato paste
2 eggs
1 teaspoon chicken bouillon granules
Place chicken in a large, deep skillet. Cook over medium high heat until chicken is golden brown. Turn chicken and brown on all sides, about 5 minutes. Remove chicken from skillet.
Place onion, celery, parsley, cheese, broth, water, salt and bouillon in slow cooker. Mix together.
Cover and cook on Low for 6 hours. Remove chicken from liquid, shred, and set aside.
Prepare chicken salad by combining carrots, mushrooms and tomato paste.
Heat grill or broiler for 5 minutes on each side. Grill chicken about 1 minute per side, turning once, until chicken is no longer pink. Reserve grill for other cooking purposes.
Place chicken salad on grill, and cook 5 minutes on each side. Cool, and garnish with chicken salad, carrots, mushrooms, tomato paste, eggs, chicken bouillon and chicken salad if desired.