1Sprinkle salt and pepper on all sides of chicken breasts, dividing evenly. In a large nonstick skillet, heat 1 tablespoon olive oil. Add chicken breasts to skillet and cook for 6 to 7 minutes on each side until chicken is browned and cooked through. Allow the chicken to cool and shred the chicken. Transfer chicken to slow cooker.
2To slow cooker, add onion, frozen vegetables, butternut squash, tomatoes, crushed tomatoes, chicken broth, tomato paste, balsamic vinegar, garlic, oregano and pepper flakes. Stir to combine and nestle rosemary and thyme on the surface. Cover and cook on low for 6 to 8 hours.
3Remove and discard rosemary and thyme from soup. Stir basil into soup, saving some for garnishing (if desired).
4Serve immediately or transfer to a large bowl, cover and refrigerate. Reheat before serving.
5REVISED VERSION FOLLOWS . . . . .
1- Braise Chicken w salt & pepper in Dutch Oven. When thoroughly cooked, remove form Dutch Oven, Cool and Shred.
2- Add Onions and Garlic to the Dutch Oven and Saute untill golden.
3- Deglaze Dutch Oven with Chicken Broth
4- Add Frozen Vegetables and Cook on High until Thawed and most water is removed. Reduce Heat.
5- Add Tomato and remaining ingredients. Simmer for 6-8 hrs.