2-lbs. boneless, skinless chicken breasts, washed,
patted dry,
cut into
1-in. cubes
3 medium onions, peeled,
quartered
2 large carrots, peeled, cut into 1-in.thick
slices
2 potatoes, peeled,
cut into 1-inch cubes 2 cans
(14-oz. each) fat-free,
1/3-less-sodium chicken broth
1 tsp.
celery seed
1 tsp. dry thyme leaves
1/2 tsp. black
pepper
8-oz. mushrooms, cleaned, halved
1 cup frozen corn
1
cup frozen peas
In a 5-to-6-qt. crockpot, combine the
chicken, onions, carrots,
potatoes and broth. Stir in the celery
seeds, thyme, pepper,
mushrooms and corn.
Cover and cook on LOW until the chicken is done and
the
vegetables are tender, about 7 to 9 hours, OR on HIGH for 4
to
6 hours.
Stir in the peas and cook until they're done, about 15
to 30
minutes longer.
Crock-Pot
Recipes