Ingredients:
- 1 pound small white potatoes, halved
- 8 ounces baby carrots (half a 16-ounce bag)
- 1 medium onion, sliced
- 2 large ribs celery, sliced
- 8 ounces sliced mushrooms
- 1 1/4 pounds skinless, boneless chicken breasts, cut into pieces
- 2 tsp dried mixed herbs
- 1 14.5 ounce can crushed tomatoes
- 1/2 cup fat-free, low-sodium chicken broth
Directions:
Coat the inside of a 4-5 quart crockpot with nonstick cooking spray. Place vegetables in base of crockpot. Sprinkle with dried herbs. Add chicken pieces, then finish with canned tomatoes and broth. Cook on low for 6-8 hours, until vegetables are tender and chicken is cooked.If you want to thicken the juices, make a cornstarch slurry of 2 tablespoons of cornstarch to 1/4 cup of broth or water and stir in half an hour before the end.
Serves 6.
Per Serving: Calories 224, Calories form Fat 18, Total Fat 2g (sat 0.3g), Cholesterol 55mg, Sodium 194mg, Carbohydrate 25.5g, Fiber 5.2g, Protein 26g
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