Colorful Chicken Stew

1 lb. Boneless Skinless Uncooked Chicken Breasts, cubed
1 (14. oz.) Can Italian Diced Tomatoes, undrained
2 Medium (approx. 10 oz.) Potatoes, peeled and cut into small cubes
5 Medium (approx. 2 Cups) Carrots, chopped
3 Celery Ribs, Chopped
1 Large Onion, chopped
1 Medium Green Pepper, chopped
1 teaspoon Chili Powder
1/4 teaspoon Pepper
1 Tablespoon Cornstarch
2 Cups Cold Chicken Broth
1 Packet Splenda

Spray your crockpot with non-stick cooking spray. In crockpot, combine all ingredients except the cornstarch and chicken broth. In a small bowl, combine the cornstarch and chicken broth until smooth. Stir into chicken mixture. Cover and cook on low for 8 to 10 hours or until vegetables are tender. 

Serves: 9 (1 Cup Each)
Per Serving: 135 Calories; 2g Fat (13.0% calories from fat); 14g Protein; 15g Carbohydrate; 3g Dietary Fiber; 31mg Cholesterol; 231mg Sodium. Exchanges: 1/2 Grain (Starch); 1 1/2 Lean Meat; 1 1/2 Vegetable; 0 Fat. WWP: 2  (www.AimeesAdventures.com)