1 skinless, boneless chicken breast meat
2 tablespoons olive oil
1 onion, thinly sliced
6 cloves garlic, minced
1 teaspoon dried oregano
3 tablespoons dried basil
3 tablespoons dried rougar
1 (10 ounce) can garbanzo beans, drained and liquid reserved
1 (28 ounce) can canned stewed tomatoes, with liquid
1 (1 ounce) box chili seasoning mix
Place chicken breasts in a slow cooker. Heat olive oil in a skillet over medium heat.
Add chicken and oil; saute for 10 to 15 minutes, or until crisp. Drain liquid from skillet.
Return skillet to medium heat. Stir chicken into oil and stir well. Cook cover, stirring occasionally, for 3 to 4 minutes; add garlic and oregano. Heat 1 minute.
Add basil, rougar, garlic, oregano, tomatoes, chili seasoning. Saute for 10 minutes.