- 1 pound boneless skinless chicken breasts, cooked and cubed
- 1 can (14-1/2 ounces) Italian diced tomatoes , undrained
- 2 medium potatoes, peeled and cut into 1/2" cubes
- 5 medium carrots, chopped
- 3 celery ribs, chopped
- 1 large onion, chopped
- 1 medium green pepper, chopped
- 2 cans (4 oz. each) mushroom stems and pieces, drained
- 2 chicken bouillon cubes2 tsp. sugar
- 1 tsp. chili powder1/4 tsp. pepper
- 1 talbespoon cornstarch
- 2 cups cold water
In a 5-qt. slow cooker, combine the first 12 ingredients. In a small bowl, combine the cornstarch and water until smooth. Stir into chicken mixture. Cover and cook on low for 8-10 hours or until veggies are tender.