CHICKEN STEW

 

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Recipe type: Soups, Stews

Cuisine: American

Serves: 10

Ingredients

• 1 lb. boneless skinless chicken breasts, cubed
• 1 (14½ oz.) can Italian diced tomatoes, undrained
• 2 medium potatoes, peeled and cut into ½−inch cubes
• 5 medium carrots, chopped
• 3 celery ribs, chopped
• 1 large onion, chopped
• 1 medium green bell pepper, chopped
• 2 (4 oz.) cans mushroom stems and pieces, drained
• 2 low−sodium chicken bouillon cubes
• Artificial Sweetener equal to 2 tsp. sugar
• 1 tsp. chili powder
• ¼ tsp. pepper
• 1 T. cornstarch
• 2 C. cold water

Instructions

1. In a 5−quart crockpot, combine the first 12 ingredients.
2. In a small bowl, combine cornstarch and water until smooth.
3. Stir into chicken mixture.
4. Cover and cook on LOW for 8 to 10 hours or until vegetables are tender.

Nutrition Information

Serving size: 1 cup Calories: 123 Fat: 1 gm Carbohydrates: 16 gm Sodium: 209 mg Fiber: 3 gm Protein: 11 gm Cholesterol: 25 mg

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