1 pound skinless, boneless chicken breast halves
1 onion, sliced into thick rings
1 medium yellow squash, sliced into thin strips
1 cup chopped green bell pepper
1 cup chopped celery
1/2 cup chopped red bell pepper
2 tablespoons all-purpose flour
1 teaspoon seasoning salt
4 teaspoons dried oregano
1/4 teaspoon dried basil
1/4 teaspoon dried sage
6 tablespoons olive oil
1 teaspoon dried Italian seasoning
1/4 teaspoon crushed red pepper
1/4 teaspoon dried basil
2 tablespoons garlic powder
4 cubes chicken bouillon
Place chicken in a large pot. Stir in salt, pepper, celery, bell pepper, squash, green bell pepper and celery mixture, and cook on medium-high until chicken is no longer pink, about 1 hour.
Stir in flour, seasoning salt, oregano, basil, sage, olive oil, Italian seasoning, crushed red pepper, basil, garlic powder and chicken broth. Cook on medium heat until thickened, about 20 minutes.
Remove chicken from pot, cut into 1/4 inch strips, and pour chicken broth over all but 1/2 cup of chicken. Mix chicken with vegetable mixture, egg yolk, flour, seasoning salt, oregano, basil, garlic powder, bouillon cubes, and olive oil. Let stand 5 minutes. Drain fat, then transfer to slow cooker.
Cover slow cooker, and cook on high 8 to 10 hours.