January 31, 2015.
Recipe #31.

                                                                   Chicken Stew

2-3 Pounds Boneless, Skinless Chicken Breasts or Tenderloins; cut into small cubes.
1 Small Onion; chopped.
2-3 Cloves of Garlic; chopped.
Olive Oil for browning.
2-3 Low-Sodium Chicken Bouillon Cubes.
5-6 Large Carrots; cleaned and cut into circle slices.
5 Large Potatoes; peeled and cut into small cubes.
2-3 Stalks of Celery, cleaned and cut into circle slices.
2-3 Cans Low-Fat and Low-Sodium Chicken Broth.
1 Can Low-Fat and Low-Sodium Cream of Mushroom Soup.
Seasoned Salt to taste.
Pepper to taste.

Season and Brown the Onion, Garlic and Celery in the Olive Oil.
Transfer into the Crock-pot with a slotted spoon.
Season and Brown the Chicken lightly in the same Olive Oil.
Transfer into the Crock-Pot with a slotted spoon.
Add in all of the Other ingredients.
Stir together well.
Cover and cook on Low for 8-10 hours or on High for 4-5 hours.