Chicken Stew

• 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.