Chicken Stew

1 Pound Chicken Tenderloins or Chicken Breast; cut int about 1 inch cubes,

5-6 Large Carrots; cleaned and cut into circle slices.

5-6 Medium-Large Potatoes; peeled and cut into small cubes.

1 Onion; chopped.

3 Stalks of Celery; cleaned and cut into half-circle slices.

2 Cloves of Garlic; peeled and chopped.

1 Cup Frozen Green Peas.

2 Cans Reduced Salt and Fat Chicken Broth.

Small amount of Olive Oil.

Seasoned Salt or Seasoned Salt Substitute; to taste.

Pepper; to taste.

Put a small amount of Olive Oil, in a skillet, on medium heat.

Add in the Chicken.

Season well and brown lightly.

Stir in the Onion and Garlic; and brown lightly.

Drain or use a slotted spoon and transfer to the Crock-Pot.

Add in all the other ingredients except the Peas.

Stir together well.

Cover and cook on Low for 8-10 hours or on High for 5-6 hours; or until Vegetables are tender and everything is done.

Add Peas for last 2 hours of cooking time.