Recipe #23.

                                                                Chicken Stew

1 1/2 pounds Chicken Tenderloins; cut in 1 inch chunks.
6 Large Potatoes; peeled and cut in chunks.
6 Large Carrots; cleaned and sliced in circles.
2 Large Celery Stalks; cleaned and sliced across in bite-size pieces.
1 Large Onion; cut in chunks or several Pearl Onions.
Or use 2-3 bags of frozen Stew Vegetables.
3 Low-Sodium Chicken Bouillon Cubes.
1 Tablespoon Unbleached Flour.
1 Can reduced Sodium and Fat Cream of Chicken Soup.
1 Can of water.
1 Can Chicken broth or Stock.

Put all of the ingredients except the frozen Vegetables in the Crock-Pot.
Stir together well.
Cover and cook on Low for 8-10 hours or on High for 5-6 hours.
Add the frozen Stew Vegetables during last 2-3 hours of cooking time.