Crockpot Chicken Vegetable Soup
Serve with crusty French bread if desired.

• 1 pound boneless chicken breasts or tenders, cut into 1-inch cubes
• 2 medium potatoes, cubed
• 1 carrot, diced
• 1 1/2 cups frozen corn kernels
• 1/2 cup chopped onion
• 1/2 cup chopped celery
• 2 tablespoons Dijon mustard
• 1/4 tsp ground black pepper
• Dash cayenne or hot pepper sauce
• 1/8 teaspoon garlic powder
• 2 1/2 cups vegetable juice like V-8® vegetable juice
• 1 1/2 cups low sodium chicken broth
• Salt to taste

Combine chicken, vegetables, mustard, black and cayenne pepper, and garlic powder in slow cooker; pour vegetable juice and chicken broth over all. Cover and cook on low for 7 to 9 hours. Taste and add salt, if needed.

Per Serving ): 192 Calories; 2g Fat (7.5% calories from fat); trace Saturated Fat; 23g Protein; 22g Carbohydrate; 3g Dietary Fiber; 44mg Cholesterol; 480mg Sodium. Exchanges: 1 Grain(Starch); 3 Lean Meat; 1 Vegetable; 0 Fat; 0 Other Carbohydrates.

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