1 pound of boneless skinless chicken breasts, cubed
One, (14-1/2 ounce) can diced tomatoes, undrained
Two potatoes, peeled and cut into 1/2-inch cubes
Five medium carrots, chopped
Three celery ribs, chopped
One large onion, chopped
One medium green bell pepper, chopped
Two, 4-ounce cans mushroom pieces, drained
Two low-sodium chicken bouillon cubes
One packet artificial sweetener
1 teaspoon chili powder
1/4 teaspoon pepper
1 tablespoon cornstarch
2 cups cold water

In a 5-quart crockpot, combine the first 12 ingredients.

In a small bowl, combine cornstarch and water until smooth. Stir into chicken mixture. Cover and cook on low for eight to ten hours or until vegetables are tender.

Nutrition Information per Serving Chicken Stew:
Calories 123
Fat 1g
Saturated Fat 2g
Cholesterol 25mg
Carbohydrates 16g
Protein 11g
Sodium 209mg
Fiber 3g
Diabetic Exchange: 2 vegetables, 1 very lean meat, 1/2 starch