You look in the freezer, and you have chicken and some half used bags of frozen veggies. In your fridge, you have a squash, half an onion, a bell pepper, and a few other odds and ends. In the pantry, you have tomatoes. Not enough of any one thing to make a meal, but add the magic of the crock pot, and dinner is on its way.
In your crock pot, add the chicken and any other odds and ends of veggies that you have. I have used eggplant, yellow squash, green beans, onion, garlic, bell peppers, mushrooms, fresh tomatoes, carrots, broccoli, and cauliflower all in one batch. I have not used starchy veggies or potatoes, but why not? If you do not have fresh tomatoes, add in a can of diced or crushed tomatoes – your call. Season this with pepper, basil, oregano, thyme (or you could just use Italian seasoning). You can also add some chicken or veggie broth if you would like it to be a little less thick. Then, put the lid on your crock pot, set it on low, and go away for about 8 hours. When you return, shred the chicken.
You can serve this over rice, noodles, or cauliflower rice. You can also eat it just the way it is.
This freezes well, so make plenty and put those odds and ends to good use.