Chicken Vegetable Soup

This is an incredibly easy and healthy soup recipe. It was listed as "Crock Pot Soup" by Michelle Ward in A Taste of Heaven cookbook from Holland's UMC United Methodist Women. I totally recommend!  -Claire

3 chicken breasts (can be frozen)
3 cup water
1 (14.5 oz.) can chicken broth
1 small (8 oz.) can tomato sauce
1 (28 oz.) can crushed or stewed tomatoes
2 teaspoons Worcestershire sauce
1 teaspoon sugar
1/2 teaspoon salt and pepper
1/2 teaspoon basil
1 teaspoon chicken bouillon crystals or 1 cube
4 cups assorted frozen vegetables (corn, carrots, butter beans, peas, or potatoes)

Put all ingredients in crock pot.  Cook on low heat 8-10 hours.  When cooked, removed chicken breast and shred or chop coarsely then return to pot.