3 to 5 carrots, sliced
2 onions, sliced
3 to 5 celery ribs, cut in 1 inch pieces
4 chicken breast halves with skin removed
1/2 tsp. coarsely ground black pepper
1/2 tsp. salt (optional)
4 tbsp. chicken-flavored broth powder plus 2 c. water or broth
1 to 2 tbsp. cornstarch dissolved in 2 tbsp. additional water

Place carrots, onions and celery in the bottom of a slow cooker. Turn slow cooker on to begin heating. Rinse chicken under running water, and place in sauce and add broth and heat to boiling point. Transfer chicken and broth to slow cooker and top with salt and pepper. Cover and cook on low heat for 8-10 hours or on high for 3 1/2 to 5 hours. Remove bones before serving.

If you desire, you may remove chicken and vegetables from cooker and transfer remaining broth to a saucepan and add cornstarch that has been dissolved in warm water and cook until thickened.

VARIATION: Use whole chicken, cut up and with skin removed. When cooking is complete, remove chicken from bones and cut into small pieces. Return chicken to cooker and serve in broth with vegetables.

PERCENT CALORIES FROM FAT: 17. Always remove the skin from the chicken before cooking begins in order to keep the fat low.