1 1/2 pounds chicken tenders, frozen
2 small zucchini, diced
1 can (4 oz) sliced black olives
1 tablespoon sherry wine vinegar or balsamic vinegar
1 can good-quality diced tomatoes (about 15 ounces)
1 can (10 oz) cream of chicken soup with herbs
2 teaspoons dried parsley flakes
1 teaspoon dried basil
1 tablespoon dried minced onion
1 cup shredded cheddar cheese
2 to 3 tablespoons sour cream (optional)
hot noodles, rice or pasta

Combine first 9 ingredients in 3 1/2-quart slow cooker/Crock Pot (or larger). Cover and cook on low for 6 to 8 hours. Add cheese and sour cream during the last 15 minutes. Serve over hot noodles, rice or pasta.