Source: dLife

Chicken, corn and potatoes simmered in a mustard and pepper broth.

Servings

1 lb boneless skinless chicken thighs
1.5 cup frozen sweet corn kernels
0.75 cup red skinned potatoes (1 large)
0.5 cup fresh chopped onion (1 medium onion)
0.5 cup fresh chopped celery (1 stalk)
3 tbsp dijon mustard
0.25 tsp black pepper
0.12 tsp garlic powder
2.5 cup low sodium vegetable broth
14 oz low sodium chicken broth

1 Cut chicken into small bite-size pieces. In a 3 1/2- or 4-quart slow cooker combine chicken, corn, potato, onion, celery, mustard, pepper, and garlic powder.
2 Pour vegetable juice and chicken broth over mixture in cooker. Gently stir.
3 Cover and cook on low-heat setting for 8 to 10 hours or on high-heat setting for 4 to 5 hours.