Wheat and Honey

2 cups chopped tomatoes (can be fresh or canned) ¾ cup tomato pasta sauce ¾ cup evaporated milk or cream 2 Tbsp corn starch ½ cup shredded parmesan ¾ cup chopped onion 2 tsp minced garlic 1 tsp salt 2 Tbsp dried basil ¼ tsp black pepper 4 boneless skinless chicken breasts

Add tomatoes and pasta sauce to a slow cooker.

Whisk together evaporated milk/cream and corn starch and add to the slow cooker. Stir in parmesan, onion, garlic, salt, basil and pepper.

Add chicken breasts and press down into the sauce.

Cook on low for 3-5 hours, until a meat thermometer in the chicken reads 165° F.

Serve over pasta, rice, or crusty bread.

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