Creamy Crock Pot Chicken Stew with Potatoes, Carrots and Tomatoes
INGREDIENTS
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2 pounds boneless, skinless chicken breasts
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2 teaspoons kosher salt
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2 15-ounce cans new potatoes, drained (large potatoes cut in half or quarters)
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1 16-ounce bag frozen, crinkle-cut carrot coins (see note)
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2 cups frozen diced onions (see note)
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14.5-ounce can petite diced tomatoes, undrained
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14.5-ounce can organic chunky tomato bisque (we use Amy’s Organic)
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14.5-ounce can organic cream of mushroom soup (we use Health Valley Organic)
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1 tablespoon cornstarch
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2 teaspoons reduced-sodium soy sauce
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1 teaspoon balsamic vinegar
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