Ingredients:

1 pound skinless, boneless chicken thighs or breast
1 1/2 cups frozen whole kernel corn (see tip)
3/4 cup chopped red-skinned potato (1 large)
1/2 cup chopped onion (1 medium)
1/2 cup chopped celery (1 stalk)
3 tablespoons Dijon-style mustard (optional)
1/4 teaspoon black pepper
1/8 teaspoon garlic powder(optional)
2 1/2 cups vegetable juice
1 14-ounce can reduced-sodium chicken broth

Instructions:

 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.
Pour vegetable juice and chicken broth over mixture in cooker.
Gently stir once.
 Cover and cook on low-heat setting for 8 to 10 hours or on high-heat
setting for 4 to 5 hours.


  Tips:
1. To lower the carbohydrates substitute another vegetable for the corn
and/or the potatoe e.g, squash, carrots, cabbage, turnip,
 or any low carb vegetable of your liking.

2. Soak cut potatoes in water for 15 minutes or more to get rid of the starch.
Rinse until water is clear.

Serves 6

Carbohydrate: 21g