Chicken-Chili Stew

INGREDIENTS

• 1 to 1 1/2 lbs chicken tenders, cut in 3/4-inch pieces (or use boneless breasts)
• 1 can (15 oz) diced tomatoes, undrained
• 1 can (4oz) sliced black olives
• 1 can (15oz) pinto beans flavored with jalapeno
• 1 envelope taco seasoning mix
• 1 cup frozen corn
• 1 green bell pepper, coarsely chopped
• 1 medium onion, coarsely chopped
• 1 red bell pepper, coarsely chopped
• 1 tablespoon instant tapioca
• 1 teaspoon chicken base or 1 chicken bouillon cube
• 1/4 cup small pasta such as ditalini or orzo

PREPARATION

1. Combine all ingredients; cover and cook on LOW 6 to 8 hours. If desired, turn to high during the last 30 minutes and add 1/4 cup of small pasta, or serve stew on rice.
2. Serves 6