Recipe- Colorful Chicken Stew

This is a fantastic recipe that I have been making since about 2001. Let me preface this blog post with this disclaimer: I did not come up with this recipe! (I'm not a very good cook). I got this recipe from a friend Stacy- via the net back in '01. It is still in my recipe box, written on the tattered piece of paper I wrote it on 7 years ago. So today I did a search on the recipe name, and low and behold I found at least 10 web addresses listing the recipe, and submitted by different people each time! So, I'll just say, if you want to do a search yourself great....I'm definitely not taking credit for the recipe, but can't say that there is any one person to give the credit to either! lol!

Now back to this delicious, healthy chicken stew. I made this a lot when we were living in New York. The stew is hearty and warm, perfect for the cold months up there. It's still chilly here in the south, and I'm sure Spring is a few months away up north, so try this recipe! It makes enough for a family of 4-6, with leftovers to bring for lunch at work, or to have later in the week. When I was doing Weight Watchers, I calculated 1 cup of the stew to equal 2 points. So a 2 cup lunch is a very low 4 points!! The best thing about this recipe, is that it is made in the slow cooker! Just pop in the ingredients and come home to a wonderful meal!

Colorful Chicken Stew

1lb boneless skinless chicken breasts, diced
1 can (14 1/2 oz) Italian diced tomatoes, undrained
2 medium potatoes, peeled & cut into 1/2 inch cubes
5 medium carrots, peeled and chopped into circles
3 celery ribs - chopped-diced
1 large onion- chopped
1 medium green pepper- chopped, diced
2 low sodium chicken bouillon cubes (we use no MSG)
2 tsp sugar
1 tsp chili powder
1/4 tsp pepper
1 TBSP cornstarch
2 cups cold water

In slow cooker, combine first 12 ingredients. In small bowl, combine cornstarch & water until smooth. Stir into chicken mixture. Cover and cook on low for 8-10 hours or until vegetables are tender. Enjoy!