1 pound boneless skinless chicken breasts, cubed
1 (14 1/2 ounce) can Italian diced tomatoes, undrained
2 medium potatoes, peeled and cut into 1/2-inch cubes
5 medium carrots, chopped
3 celery ribs, chopped
1 large onion, chopped
1 medium green bell pepper, chopped
2 (4 ounce) cans mushroom stems and pieces, drained
2 low-sodium chicken bouillon cubes
Artificial Sweetener equal to 2 teaspoon sugar
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 8 to 10 hours or until vegetables are tender.

Serves 10.

Nutritional Analysis: One 1-cup serving equals: 123 calories, 209 mg sodium, 25 mg cholesterol, 16 gm carbohydrate, 11 gm protein, 1 gm fat, 3 gm fiber

Diabetic Exchanges: 2 vegetables, 1 very lean meat, 1/2 starch