2 lbs boneless, skinless chicken breast halves
1 can (28-oz) whole peeled tomatoes, drained
2 pkgs (8-oz each) fozen artichoke hearts, thawed
1 can (15-oz) pinto beans, rinsed and drained
1 pkg (8-oz) presliced fresh mushrooms
1 box (1.4-oz) vegetable soup mix
1 can (10.75-oz) condensed cream of chicken soup
1/3 cup Italian salad dressing
Hot cooked pasta
Chopped fresh parsley
Trim fat from chicken; set chicken aside. In a 5-quart slow cooker, combine tomatoes, artichoke hearts, beans, mushrooms and vegetable soup mix. Add chicken.
In a small bowl, combine soup and salad dressing. Pour over chicken. Cover and cook on LOW 5-7 hours.
Shred or cut chicken breast halves into bite-size pieces (optional). Serve chicken and vegetables over cooked pasta, and sprinkle with parsley.
*recipe taken from Sanra Lee's Semi-Homemade Slow Cooker Recipes