Eat ½ for dinner; freeze the other half for another meal. Note the reduced sodium; I have found that when freezing meals they get really salty tasting after freezing. Therefore, I use no extra salt while cooking and use the reduced sodium versions of canned items like chicken broth and tomatoes.
4 lbs. boneless skinless chicken breast
2 cup onion, chopped
3 cups mushrooms, sliced
½ teaspoon pepper
24 oz. reduced sodium tomato paste
¼ teaspoon garlic powder
1 tablespoon fresh or 2 teaspoon dried oregano
¼ cup fresh basil, chopped
1 teaspoon celery seed
2 bay leaves
½ cup reduced sodium chicken broth
Cut chicken into serving-sized pieces. Place chicken, onions, mushrooms, salt and pepper in slow cooker. Combine tomato paste, garlic, oregano, basil, celery seed, bay leaf and chicken broth. Pour over chicken. Cover and cook on Low 7 to 9 hours or High 3 to 4 hours. Remove bay leaf. Serve over hot pasta.
To Freeze: Allow to cool. Place in freezer bag. Label and freeze.
To serve: Thaw, heat on stovetop until bubbly. Serve over hot pasta.