–4 chicken tenderloins or breast strips
–chicken broth (non-fat, low sodium)
–red bell pepper (one-half, chopped)
–celery (2 stalks, chopped)
–salt and pepper
–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.