Gusty Chicken Stew by Holly

8 oz crushed tomatoes
between 4 & 8 oz tomato sauce (I used 8oz)
2 tsp dried basil
2 tsp dried oregano
1 tsp thyme
¼-½ tsp black pepper
dash cinnamon
4 chicken breasts, w/o skin, partially frozen
1 medium onion
3 large carrots
3 large red skin potatoes
Place tomatoes thru cinnamon in large saucepan or dutch oven. Stir and bring to a boil over medium heat while you are cutting chicken into small pieces. Add chicken pieces to tomato mix. Cut onion into small bite-size pieces and add to stew. Slice carrots into rounds not over ¼ inch thick and add to stew. Peel potatoes, if desired, and cut into bite-size pieces; add to stew. Bring to boil and simmer for at least 45 min, until onions and carrots are cooked to taste. Add water, if necessary, to obtain desired consistency, and season to taste.