Ingredients
1 can (28 ounces) diced tomatoes, undrained2 cups reduced-fat reduced-sodium chicken broth2 cups cubed cooked chicken breast1 cup frozen corn2 celery ribs with leaves, chopped1 can (6 ounces) tomato paste1/4 cup dried lentils, rinsed1 tablespoon sugar1 tablespoon Worcestershire sauce2 teaspoons dried parsley flakes1 teaspoon dried marjoram
Preparation
In a 3-qt. slow cooker, combine all ingredients. Cover and cook on low for 6-8 hours or until vegetables are tender.
