Recipe #90.

                                                        Chicken Tenderloin Stew

1-2 Pounds Chicken Tenderloins; cut into small cubes.
1 Small Onion; chopped or a few Pearl Onions.
2 Cloves of Garlic; chopped.
5-6 Large Carrots; cleaned and cut into circle slices.
5-6 Large Potatoes; peeled and cut into small cubes.
2-3 Stalks of Celery; cleaned and cut into circle slices.
1 Small box of Mushrooms; cleaned and sliced.
Small amount of Olive Oil.
1 Can Reduced Fat and Sodium Cream of Mushroom Soup.
1 Can of Water; plus more if needed.
2-3 Low-Sodium Chicken Bouillon Cubes.

Put a small amount of Olive Oil in a skillet.
Add in the Chicken and brown lightly.
Add in the Onion and Garlic and saute lightly.
Transfer to the Crock-Pot with a slotted spoon.
Put all of the other ingredients into the Crock-Pot; stir together well.
Cover and cook on Low for 8-10 hours or on High for 4-5 hours.