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Crock Pot Chicken Stew
5 chicken thighs, skinned & boned
2 lg. cans whole tomatoes, sliced
2 cans tomato sauce
1 bag carrots, peeled & cut into thirds
6 or 7 lg. potatoes, peeled & cut into eighths
2 cans whole kernel corn, drained
2 basil leaves
1/2 c. minced onions
In crock pot, add chicken, tomatoes, tomato sauce, basil, onions and 2 cups water. Let cook on high for 1 hour. Check chicken for doneness and tenderness. Take chicken out and cut into pieces. Place chicken, potatoes, corn, and carrots into crock pot into tomato mixture. Turn crock pot on low and let cook whole day. Serve over rice.