Crock Pot Chicken And Vegetable Soup - cooking recipe

Ingredients

2 chicken thighs
1 (14 ounce) can diced tomatoes with juice
3 cups water
3 beef bouillon cubes
1 cup chicken broth
1 (16 ounce) bag frozen vegetables, vegetable soup variety
1 tablespoon tomato paste
1 garlic clove, crushed
1 teaspoon thyme
1 teaspoon fresh parsley, chopped
salt and pepper
1 bay leaf
1 dash Worcestershire sauce

Preparation

Add all ingredients to crock pot except for chicken and frozen vegetables; mix thoroughly.
Add chicken and cook on high for 3 hours.
Remove chicken onto plate. Remove skin and bones, cube/shred meat, and return to pot.
Add frozen vegetables and cook for 1 more hour.
Remove bay leaf before serving.