Mexican Chicken Stew
|Coarsely chopped cabbage||3 Cup (48 tbs)|
|Thinly sliced carrots||2 Cup (32 tbs)|
|Chopped onion||1⁄4 Cup (4 tbs)|
|Canned stewed tomatoes||14 1⁄2 Ounce, coarsely chopped and drained (1 Can / 1 3/4 Cups)|
|Liquid splenda/Sugar twin||1 Tablespoon (Pourable)|
|Chili seasoning||1 Teaspoon|
|Skinless boneless chicken breast||16 Ounce, uncooked, cut into 24 pieces|
Spray a slow cooker container with olive oil-flavored cooking spray.
In prepared container, combine cabbage, carrots, onion, stewed tomatoes, Splenda, and chili seasoning.
Stir in chicken pieces.
Cover and cook on LOW for 6 to 8 hours.
Mix well before serving.