slow cooker chicken vegetable soup

Ingredients

• - 4 boneless, skinless chicken breasts
• - 1/2 teaspoons sea salt
• - 1/4 teaspoon ground pepper
• - 1 tablespoon olive oil
• - 2 cups frozen vegetables (red bell pepper, zucchini, squash, carrots)
• - 1 1/2 cups butternut squash, cut into small cubes (or sweet potato)
• - 1/2 yellow onion, diced
• - 1 – 15 ounce can diced tomatoes
• - 1 – 15 ounce can crushed tomatoes
• - 1 1/2 cups low sodium chicken broth
• - 6 tablespoons tomato paste
• - 4 tablespoons balsamic vinegar
• - 4 cloves garlic, minced
• - 2 teaspoons dried oregano
• - 1/4 teaspoon red pepper flakes
• - 2 sprigs fresh rosemary
• - 2 sprigs fresh thyme
• - 1/3 cup fresh basil, chopped
• MY CHANGED (COMPLETE) VERSION FOLLOWS
• - 2 boneless, skinless chicken breasts
• - 1/2 teaspoons sea salt
• - 1/4 teaspoon ground pepper
• - 1 tablespoon olive oil
• - 1 12oz frozen pictsweet summer vegtables
• - 1 14oz frozen birds eye recipe ready grilling blend
• - 1 sweet vidallia onion cut in 1/8ths
• - 1 14.5 oz del monte diced tomatoes
• - 1 hunts 14.5 oz whole plum tomatoes
• - 1/2 cup chicken broth
• - 1 sm can publix tomatoe paste
• - 4 tbls balsamic vinegar
• - sprinkle dried rosemary
• - sprinkle dried thyme
• - sprinlle dried basil
• - tspn tabasco sauce
• - sprinkle red pepper flakes