Never tried, just looked good.
2 lbs boneless, skinless chicken breast halves
1 can (28 oz) whole peeled tomatoes, drained
2 pkg (8 oz each) frozen 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)cream of chicken soup
1/3 C Italian salad dressing
Trim fat from chicken; set aside. In a 5 qt 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 heat setting for 5 to 7 hours. Shred or cut chicken breast halves into bite size pieces and serve over cooked pasta.
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