Crock Pot Chicken Marengo By Katie Bell

• 4 boneless chicken breast, cut
  

• salt and pepper

• 1/4 cup flour

• 2 tbsp onion soup mix

• 2 tablespoons butter

• 2 tablespoons olive oil

• 1/2 cup onion, peeled and chopped

• 2 cloves garlic, peeled and minced

• 1/8 cup green onion chopped

• 1 14-1/2 ounce can diced tomatoes

• 1 cup chicken broth

• 1 teaspoon dried thyme

• 12 ounces mushrooms, washed, dried and sliced (optional)

• 1 tablespoon chopped fresh basil

Mix salt, pepper, soup mix and flour in a bowl and dredge chicken breasts in it. (I just put them in a container and shook them up) Sautee breasts in butter and oil until brown. Place in crock pot. Add onion and garlic to pan and sautee about 5 minutes. Add rest of ingredients, except fresh basil. Stir and pour over chicken. Cook on LOW 6-8 hours or HIGH 4-6 hours. Add fresh basil about 30 minutes before serving. If using dried basil, add along with other ingredients. Serve over bread or rice.