1 cup water
1 1/2 teaspoons dry mustard
2 tablespoons dried rosemary
1 teaspoon dried thyme
1 teaspoon dried sage
1 teaspoon dried parsley
1/3 cup chicken broth
3/4 cup fat free carrots, peeled and cut into 1/4 inch pieces
4 skinless, boneless chicken breasts
1 cup chopped raw chicken meat
1 carrot, cut into 1/2 inch slices
1 cup chopped onion
1 cup chopped celery
1 egg, beaten
In a medium saucepan, mix together water, dry mustard, rosemary, thyme, sage, parsley, chicken broth, carrots, chicken, celery and onion. Lower heat and simmer for 1 hour, stirring gently.
Prepare the dish by placing the chicken into the slow cooker, leaving a 1/2 inch space in the bottom of the cooker. Cover and cook on low for 3 to 4 hours, or until chicken is no longer pink, and juices run clear. Discard bones and bones and remove skin. Discard remaining chicken.
Meanwhile, preheat oven to 350 degrees F (175 degrees C).
If desired, add carrot pieces, onion slices, celery slices, egg and chicken. Continue cooking over low heat for 6 hours, adding carrots and celery slices at about 1/4 inch a minute.
Remove breasts of chicken and shred. Remove chicken from refrigerator. Wrap breasts in plastic wrap and place on presentation plate. Brush remaining parsley over breasts.