CHICKEN STEW WITH RED BELL PEPPER & CELERY ATOP WHOLE WHEAT ENGLISH MUFFINS

–4 chicken tenderloins or breast strips

–chicken broth (non-fat, low sodium)

–red bell pepper (one-half, chopped)

–celery (2 stalks, chopped)

–flour

–salt and pepper

–olive oil

–whole wheat muffins (2)

1 – Place 2 heaping tablespoons of flour in a cup.  Fill a second cup with chicken broth, and heat for 1 minute in the microwave.  When finished, slowing add the chicken broth to the flour, stirring briskly.  Place the chicken in a slow cooker.  Season with salt, pepper, and olive oil.  Chop one-half red bell pepper and 2 stalks of celery, and add to the cooker.  Pour the chicken broth on top.  Add a little more chicken broth if the chicken is not covered.  Cook on low for 8 hours or more.  Then keep setting on warm until time for dinner.

2 – Microwave the whole wheat muffins for 40 seconds on high.

3 – Serve the stew atop the muffins.  I also served broccoli (for recipe, use the search box on this blog).

–chicken adapted from To the Taste of a King.

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