1 lb. boneless skinless chicken thighs, cubed
1 (14-1/2 oz) can diced tomatoes, undrained
2 medium potatoes, peeled and cut into 1/2 inch cubes
5 medium carrots, chopped
3 celery ribs, chopped
1 large onion, chopped
1 medium green bell pepper, chopped
2 (4 oz) cans mushroom stems and pieces, drained
2 low sodium chicken bouillon cubes
2 teaspoons Sugarlesse™
1 teaspoon chili powder
1/4 teaspoon pepper
1 tablespoon cornstarch
2 cups cold water
Combine the first 12 ingredients in a 5 quart crockpot.
In a small bowl, combine cornstarch and water until smooth. Stir into chicken mixture. Cover and cook on low for 8 to 10 hours or until vegetables are tender.
Yield: 8 servings
Main Dishes, Side Dishes, and Breads. Made Healthy for You
Thankfully, most of the main and side dishes, breads, biscuits, and salads don’t have sugar in them -as yet. Why say “as yet?” Because even traditional Asian foods, like kimchi, are now made, at least in the US, with GMO high fructose corn syrup or sugar. So is - to my dismay - sushi, the fast food of Japan, in many Japanese restaurants. What’s healthy about that?