Recipe of the Day #69.

                                               Low-fat Chicken Mushroom Stew

1 Pound Chicken Tenderloins or Boneless Chicken breasts; cut into cubes.
1 Small Onion; chopped.
2 Cloves of Garlic; chopped.
5-6 Large Carrots; peeled and cut into circle slices.
5-6 medium Potatoes; peeled and cubed.
3-4 Stalks of Celery; cleaned and cut into circle slices.
1 Cup Frozen Peas.
1 Small-Medium box of fresh Mushrooms, cleaned and sliced.
2 Cans Reduced Fat Chicken Cream of Mushroom Soup.
2 Cans of Water.
Seasoned Salt or Seasoned Salt Substitute to taste.
Pepper to taste.

Brown the Chicken, Onion and Garlic in a small amount of Olive Oil.
Transfer to the Crock-Pot, with a slotted spoon.
Put all the rest of the ingredients, except the peas, into the Crock-Pot, too.
Stir together well.
Cover and cook on Low for 8-10 hours or on High for 4-5 hours.
Add in the Peas during last 1-2 hours of cooking time.