Recipe: Slow cooker chicken and vegetables

For me, Sundays are usually about comfort food. And cooking something in the slow cooker simply makes the house smell wonderful all day. This turned out kinda like a stew. It looks really yummy and is perfect for a cold winter's day.

Ingredients
3/4 pound boneless, skinless chicken thighs (I used three and cut each one into four pieces.)
1/2 pound tiny fingerling potatoes
3 carrots, peeled and each cut into four pieces
1 onion, diced
1 package (8 oz.) mushrooms
3 cloves garlic, chopped
1 can diced tomatoes
1/2 can chicken broth
2 teaspoons Italian seasoning
2 cups frozen green beans
Salt and pepper to taste

Put the chicken in the slow cooker, followed by the tomatoes, potatoes, carrots, onion, garlic, Italian seasoning and chicken broth. Add salt and pepper. Cook on high for four hours or until potatoes are just tender. Reduce to low and add mushrooms and green beans. Cook two more hours. Makes four servings. (If you're counting WW points like I am, you'll want to make sure you take only 1/4 of the chicken, potatoes and carrots.)