Place chopped potatoes in a pot of boiling water until soft enough to cut with a fork (15 to 20 mins), then strain.
Place chicken into crock pot. Pour in wine. Chop and add all the veggies, herbs and seasonings, add the potatoes, then pour the tomato products over the top. Cover and cook on high for 4 hours. Using a cooking spoon, break up the chicken breasts into small bits, stir until even, then cover and cook on low for another hour or until potatoes are soft all the way through. Add salt to taste.
Can be served over pasta or rice, but recommended served alone as a soup.
Cooking time may vary especially if cooked over a stove, but cook just long enough to get the potatoes soft and you should be good. Cooking too long can lead to burning the tomato base. Pre-boiling the potatoes should help eliminate this problem.
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|Serving Size: 1 Serving (603g)|
|Recipe Makes: 12 Servings|
|Calories from Fat: 55 (11%)|
|Amt Per Serving||% DV|
|Total Fat 6.1g||8 %|
|Saturated Fat 1.5g||7 %|
|Monounsaturated Fat 1.7g|
|Polyunsanturated Fat 1.6g|
|Cholesterol 182.5mg||56 %|
|Sodium 896mg||31 %|
|Potassium 1662.4mg||44 %|
|Total Carbohydrate 31g||9 %|
|Dietary Fiber 4.7g||19 %|
|Sugars, other 26.2g|
|Protein 77.2g||110 %|
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Calories per serving: 505
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