Cook the chicken breasts in a slow cooker on low 8 - 10 hours. Cool, cut-up in cubes or small strips. Store in refrigerator (not more than three days) or freezer until ready to make the recipe. On the morning you plan to serve this - put thawed cooked chicken in slow cooker with the remainder of the ingredients. Stir once and cook on high for 4 hours (or for supper, cook on low). Serve over rice or potatoes. This can also be made on stovetop with leftover, cooked chicken breast.
I made Barilla Plus Penne to go with this and put the Chicken Cacciatore Royale together in pyrex dish and baked it for 40 minutes (covered with foil). I then added about 3 grated oz. of cheddar cheese and let it melt on top. My husband & I both enjoyed this.