Confetti Chicken

This hearty yet low-fat combo will melt in your mouth.

Makes 6 servings.

6 boneless skinless chicken thighs, sliced into thick strips

1 tablespoon butter

1 medium white onion, chopped

¹/₂ lb domestic mushrooms, stemmed and sliced

¹/₂ red bell pepper, cored and seeded, sliced into strips

1 teaspoon fresh thyme

1¹/₂ cups low-fat chicken broth

1 15-oz can baby peas, drained

¹/₂ can (8 oz) low-sodium corn, drained

Salt to taste

Non-stick cooking spray

1. Spray slow cooker with cooking spray. Place chicken strips in cooker.

2. In skillet over medium-high heat, cook onion, mushrooms, and red pepper in butter until mushrooms are softened, about 10 minutes. Put mushroom/pepper mixture over chicken in slow cooker. Sprinkle fresh thyme over everything, then add the chicken broth.

3. Cover and cook on Low for 6 to 7 hours or on High for 3 to 4 hours. Uncover and add peas and corn, stirring to combine. Cover and cook on High an additional 10 to 15 minutes. Season with salt to taste. Serve over pasta or another grain.

If you’re in a real rush, you can substitute a bag of mixed vegetables for the mélange of peppers, mushrooms, peas, and corn in this recipe. To do so, cook the onion, then add the bag of vegetables. Stir to coat them with the onion mixture, and proceed as directed.