Instructions: In 3-1/2 or 4 quart slow cooker, combine all ingredients except green beans; mix well. Cover; cook on low setting at least 7 ours or until chicken is no longer pink and carrot slices are tender. Ten minutes before serving, stir in green beans. Increase heat to high setting; cover and cook 10 minutes or until green beans are crisp-tender.

Makes 4 (1-1/2 cup)

servings. Kitchen tip: Thaw the package of frozen green beans in the refirgerator while the slow cooker gently simmers the stew. Adding the green beans at the end of the cooking time keeps them brightly colored and crisp-tender.

Easiest-Ever Holiday Meals by Pillsbury. Lynns notes: Made this 1-27-98; used 4 carrots, 3/4 lb. kielbasa, added 15-1/2 oz. can Ranch beans

(drained), 1 large stalk celery, diced fine, 3 minced cloves of garlic, 1 lb. frozen green beans and doubled the sauce amounts. Cooked it in a 4-1/2 qt. crockpot for almost 8 hours. This was a delicious stew. Very tasty.

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