1/2 pound boneless skinless chicken breasts, cut into chunks
7 ounces navy beans, drained
8 ounces low-sodium stewed tomatoes
1/2 cup thinly-sliced carrots
1/2 cup chopped onion
1/8 teaspoon garlic powder
1 bay leaf
1/2 teaspoon crushed dry leaf basil
1/4 teaspoon crushed dry leaf oregano
1/4 teaspoon paprika
1 teaspoon low-sodium instant chicken bouillon
Instructions
Preparation:
Combine all of the ingredients in Crock-Pot; cook on low heat 8-10 hours. Discard bay leaf before serving. Serve each with a 2-inch square of cornbread or make cornbread sticks.Suggestions: Basil and oregano are considered kid-friendly herbs, but may be omitted if too overpowering. Bring a small amount of the broth to a boil with the herbs and add to the stew.
