Crock-Pot Chicken Stew - cooking recipe

Ingredients

2 c. water
1 lb. boneless skinless chicken breasts, cut into chunks
1 (16 oz.) can navy beans, drained
1 (16 oz.) can low-sodium stewed tomatoes
1/2 c. thinly sliced carrots
1/2 c. chopped onion
1/8 tsp. garlic powder
1 bay leaf
1/2 tsp. crushed dry leaf basil
1/4 tsp. crushed dry leaf oregano
1/4 tsp. paprika
1 tsp. low-sodium instant chicken bouillon

Preparation

Combine all of the ingredients in crock-pot. Cook on low heat 8 to 10 hours. Discard bay leaf before serving. Serve each with a 2-inch square of cornbread or make cornbread sticks.