Chicken Stew

1 can potatoes
2 cups baby cut carrots
8 oz mushrooms
1 chopped green pepper
2 lbs boneless, skinless chicken thighs
1/2 tsp salt
1 tsp instant chopped onion
1/4 tsp garlic powder
1 Tbsp tomato paste
1 jar roasted chicken gravy
1/2 c. white wine or water

Toss carrots, mushrooms, pepper into slow cooker. Arrange chicken on top. Sprinkle salt, onion and garlic powder over chicken. Stir tomato paste into jar of gravy. Pout gravy mixutre and water over all.
Cover & cook on low heat 8-10 hrs or until vegies are tender and chicken is cooked.

Calores: 365
Fat: 15g (Saturated 5g)
Cholesterol: 85mg
Sodium: 740mg
Carbs: 25g
Protein: 35g