1 lb boneless skinless chicken thighs
1 1/2 cup frozen sweet corn kernels
3/4 cup red skinned potatoes (1 large)
1/2 cup fresh chopped onion (1 medium onion)
1/2 cup fresh chopped celery (1 stalk)
3 tbsp dijon mustard
1/4 tsp black pepper
1/8 tsp garlic powder
2 1/2 cup low sodium vegetable broth
14 oz low sodium chicken broth

Directions

1 Cut chicken into small bite-size pieces. In a 3 1/2- or 4-quart slow cooker combine chicken, corn, potato, onion, celery, mustard, pepper, and garlic powder.
2 Pour vegetable juice and chicken broth over mixture in cooker. Gently stir.
3 Cover and cook on low-heat setting for 8 to 10 hours or on high-heat setting for 4 to 5 hours.

Nutritional Facts

Makes 6 servings
Amount Per Serving

Calories 217

Total Carbs 14.5g

Dietary Fiber 1.2g

Sugars 1.6g

Total Fat 7.7g

Saturated Fat 2.4g

Unsaturated Fat 5.3g

Potassium 180.7mg

Protein 22.4g

Sodium 661.9mg

Dietary Exchanges
1/2 Starch, 1/4 Vegetable

Serving Size

1