Tasty Tuesday- Chicken and Veggie Stew

There are tons of modifications that can be made to this recipe to suit your taste, so have fun with it! Add or remove veggies and spices, or if you don't have a slow cooker try it on the stove top. Just be sure to cook the chicken and probably the potato before adding them in.

Chicken Stew - 4 servings (They must be huge because we typically get 6 or more)

• 2 cups sliced carrots
• 1 cup chopped onion
• 1 large green pepper, sliced
• 1/2 cup sliced celery
• 2 cans chicken broth (approx. 3.5 cups)
• 2/3 cup flour
• 1 pound chicken cut into 1-inch pieces
• 1 potato, diced
• 3/4 cup frozen peas
• 1 tsp dried basil
• 3/4 tsp dried rosemary
• 1/4 tsp dried tarragon
• salt and pepper to taste

1. Combine carrots, onions, bell pepper and celery in slow cooker. Stir in 2-2.5 cups of broth.
2. Cover and cook on low 2 hours. (I turn it on first thing in the morning so it cooks while I'm getting ready, then add everything else right before I run out the door. It's not 2 hours, but it's something.)
3. Stir flour into remaining cup of broth until smooth and stir into slow cooker.
4. Add chicken, potato, peas and herbs to slow cooker.
5. Cover and cook 4 hours or until veggies are tender and chicken is no longer pink.
6. ENJOY!

Calories: 313
Fat (sat): 3 (1)
Carbs: 51
Protein: 21
Fiber: 7

Vit A: 168%
Vit C: 115%
Iron: 20%