2 pounds boneless, skinless chicken breasts, cut into 1 inch cubes
3 medium onions, quartered
2 carrots, cut into 1 inch cubes
2 potatoes, cut into 1 inch cubes
2 14 ounce cans, fat free chicken broth
1 teaspoon celery seed
1 teaspoon dried thyme leaves
1/2 teaspoon black pepper
8 ounces mushrooms, halved
1 cup frozen corn
1 cup frozen peas
Combine the first 5 ingredients in a crockpot. Stir in the next 5 ingredients. Cover and cook on low until the chicken is done and the vegetables are tender, 7 to 9 hours or on high 4 to 6 hours Stir in the peas and cook until they are done, 15 to 30 minutes.
Per serving: 295 cal, 4.6g fat, 1.2g sat fat, 96mg chol, 249mg sod, 3.4 g fib
Serves 8. 6 points per serving.
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