3 whole chicken breasts, skinned & halved
1 tsp. salt
Dash of pepper
1 tbsp. dry onion flakes
1 green pepper, finely chopped
1 clove garlic, minced
1 (15 oz.) can tomatoes, mashed
1 (4 oz.) can sliced mushrooms, drained
2 tsp. tomato paste
1 bay leaf
1/4 tsp. thyme
2 tbsp. finely chopped pimiento

Wash chicken pieces well and pat dry. Combine remaining ingredients in slow cooker. Add chicken, pushing down into liquid too thoroughly moisten and coat. Cover and cook on low setting for 7 to 9 hours. Makes 6 servings at 120 calories each.

NOTE: You may bake in roasting pan in oven at 350 degrees for 2 hours or until chicken is tender.