1 (4 ounce) can chicken broth
1 cup water
1 onion, cut into 1/2 inch pieces
4 green onions, cut into 1/4 inch pieces
1 teaspoon paprika
2 teaspoons dry mustard
1 teaspoon paprika seasoning
2 teaspoons Italian-style seasoning
1 teaspoon dried oregano
1 teaspoon dried basil
1 teaspoon dried basil petals
12 skinless, boneless chicken breast halves
1/4 cup olive oil for frying
1 cup chopped celery
1 cup chopped onion
2 teaspoons dried dried parsley
2 teaspoons dried basil
2 teaspoons dried rosemary
2 teaspoons dried sage
In a slow cooker, combine chicken broth, water and onion pieces. Pour broth mixture into chicken/water bowl. Cover and cook on low to medium heat 5 to 6 hours. Remove chicken and discard skin. Remove chicken from broth mixture, discard skin and discard celery. Heat olive oil in large skillet over high heat.
Fry chicken breast halves in Oil/water mixture in 7 to 8 minutes, flipping to oil and cooking until golden brown. Remove chicken from pan and toss with celery, onion, parsley, basil, rosemary, sage and oil mixture. Heat to desired color.