Mushroom Chicken Stew

3 Frozen chicken breasts
1/2 cup chopped onion
1 14 oz can chicken broth
1 14.5 oz can diced tomatoes (or fresh equivalent)
1/2 teaspoon course sea salt
1 14 oz can cream of chicken or cream of mushroom soup (I used the cream of chicken and mushroom)
1 14.5 oz can of vegetables or 1 pkg frozen vegetables
1 small can or jar of mushrooms (or fresh mushrooms)
1/2 bottle Rock Light beer (optional)
1 large heaping tablespoon Frank's Red Hot sauce (optional)

Cook chicken breasts, chopped onion and chicken broth in crockpot on low for about 6 or 7 hours. Using 2 forks, shred the chicken. Add the tomatoes, mushrooms and vegetables. Cook an additional 30 minutes on high until hot. If choosing the options, add the 1/2 bottle of beer and hot sauce and cook for 15 minutes on high.


*If using frozen vegetables, you can put them in at the beginning.