Rinse and trim fat off 3 b/s chicken breasts.
Rub with olive oil, garlic powder, mustard powder, oregano, and basil.
Place in the bottom of the crockpot.
Pour 1/2 c veggie stock over chicken.
Cook on low for 6 hours.
Chicken should fall apart when you retrieve it from the crockpot.
The chicken went great with the Pumpkin Lasagna I made today. Like this one, but I added some extra-special ingredients this time and made it even better.
I mixed about 1 c mashed potatoes into the pumpkin/ricotta mixture, and I added 1/4 c marinara sauce to the water/alfredo mixture. Also, I forgot to add any seasonings, but it came out delicious anyway!
In other news, I had haggis for dinner last night. It was edible.