This is my second recipe for today. It's very similar to the one from the other day, but just a little different. You can vary a lot of these recipes to suit your own taste. This should bring me up to date for now, anyway. Try it and enjoy! It's yummy, economical and healthy. You can't improve much on that. # 28.

                                                  More Vegetable Chicken Stew

1 1/2 pounds Chicken Tenderloins; cut into about 2 inch cubes.
6 Large Carrots; cleaned and cut into circle slices.
6 Medium- Large Potatoes; peeled and cut into about 2 inch cubes.
1 Onion; cut into chunky pieces or several Pearl Onions.
1 Clove Garlic; chopped.
8 ounces frozen Mixed Vegetables.
1 Box or 2 cans Reduced Fat and Sodium Chicken Stock.
2 Low-Sodium Chicken Bouillon Cubes.
1 can Reduced Fat and Sodium Cream of Chicken Mushroom Soup.

Put all of the ingredients in the Crock-Pot, except the Peas' and stir together well.
Cover and cook on Low for 8-10 Hours or on High for 5-6 Hours; adding the Peas during the last 2 Hours of cooking time.
Serve with Bread and a Salad.