Low Fat Crockpot Colorful Chicken Stew
1 lb. boneless skinless chicken breasts, cubed
1 (14 1/2 oz.) can Italian diced tomatoes, undrained
2 medium potatoes, peeled and cut into 1/2-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
1/4 teaspoon pepper
1 tablespoon cornstarch
2 cup cold water
In a 4-6 quart crockpot, combine the first 12 ingredients. In a small
bowl, combine cornstarch and water until smooth. Stir into chicken
mixture. Cover and cook on LOW for 8 to 10 hours or until vegetables
are tender.
Makes 6 servings
Calories 123 Fat 1 g Carbs 16 g Protein 11g Sodium 209 mg Fiber 3 g 2 Points
1 lb. boneless skinless chicken breasts, cubed
1 (14 1/2 oz.) can Italian diced tomatoes, undrained
2 medium potatoes, peeled and cut into 1/2-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
1/4 teaspoon pepper
1 tablespoon cornstarch
2 cup cold water
In a 4-6 quart crockpot, combine the first 12 ingredients. In a small
bowl, combine cornstarch and water until smooth. Stir into chicken
mixture. Cover and cook on LOW for 8 to 10 hours or until vegetables
are tender.
Makes 6 servings
Calories 123 Fat 1 g Carbs 16 g Protein 11g Sodium 209 mg Fiber 3 g 2 Points
Low Fat Recipe from Richard Lee Holbert
