Chicken Vegetable Stew

Chicken Vegetable Stew in the slow cooker is what we ate tonight. This was modified from our Fix-It and Forget-It Cookbook. Once again, some of the ingredients in the original recipe weren't to our liking and we added a couple of twists.

---

1	lb	boneless, skinless chicken breasts, cubed
1	14.5 oz. can	Italian diced tomatoes, undrained
2		potatoes, peeled and cubed
5		carrots, chopped
3		celery ribs, chopped
1		onion, chopped
3	cubes	chicken bouillon
2	tsp	sugar
1/2	tsp	dried basil
1/2	tsp	dill weed
1	tsp	chili powder
1/4	tsp	black pepper
1	TBSP	cornstarch
1	cup	vegetable broth
Combine all ingredients except cornstarch and broth in slow cooker. Combine broth and cornstarch. Stir into slow cooker. Cover. Cook on low for 8-10 hours until vegetables are tender. Yield: 4 servings

---

Food Guys says: I really enjoyed this stew. The taste reminded me of Campbell's vegetable soup. The only differences were that this added chicken and was much thicker. I rank this one:

Food Gal says: This was tasty, I think the substitution of vegetable broth for the water enhanced the flavor. The tomatoes enhanced the flavor of the entire dish. I rank this: