2 1/2 cups reduced-sodium fat-free chicken broth
1 tbsp. cornstarch
2 tbsp. cider vinegar
1 1/2 tsp. chopped garlic
1 tsp. dried parsley
1 1/2 lbs. raw boneless skinless chicken breast
1/4 tsp. each salt and black pepper
3 cups peeled and chopped Fuji apples
2 cups carrots cut into 1/2-inch coins
2 cups roughly chopped celery
1 cup roughly chopped onion
6 slices center-cut bacon or turkey bacon
Optional seasoning: additional salt
In a slow cooker, combine broth with cornstarch, and stir to dissolve. Add vinegar, garlic, and parsley, and mix well.
Season chicken with salt and pepper, and add to the slow cooker. Add all remaining ingredients except bacon, and thoroughly stir.
Cover and cook on high for 3 – 4 hours or on low for 7 – 8 hours, until chicken is cooked through.
Remove chicken and place in a large bowl. Shred with two forks — one to hold the chicken in place and the other to scrape across and shred it.
Stir shredded chicken into the stew in the slow cooker.
Cook bacon until crispy, either in a skillet over medium heat or on a microwave-safe plate in the microwave. (See package for cook time.) Chop or crumble bacon, and sprinkle over each serving!
MAKES 6 SERVINGS
Serving Size: 1/6th of recipe (about 1 1/3 cups)
230 calories, 4g fat, 570mg sodium, 17.5g carbs, 3g fiber, 10g sugars, 31g protein