July 6, 2015.
Recipe # 187.

                                                                    Chicken Stew

1-2 Pounds Chicken Tenderloins, cut into Small-Medium Cubes.
1 Onion; chopped.
2 Cloves of Garlic; chopped.
1 Large Can Reduced Fat and Sodium Cream of Chicken Soup.
1 Large Can Reduced Fat and Sodium Chicken Broth.
1 Pound Fresh or Frozen Baby Carrots.
5-6 Large Potatoes; peeled and cut into Cubes.
1/2 Pound Frozen Peas.
Seasoned Salt Substitute to taste.
Pepper to taste.
Olive Oil for browning.

Season and Brown the Chicken, Onion and Garlic in the Olive Oil.
Transfer into the Crock-Pot with a slotted spoon.
Add in all of the other ingredients.
Stir together well.
Cover and cook on Low for 8-10 hours or on High for 4-5 hours.
Watch and add more liquid during cooking time if needed.