Crockpot Chicken Stew

Ingredients:
1 whole, cut-up chicken, fat removed
1 pound baby carrots
3 large potatoes, cubed
1 large sweet onion, very thinly sliced
ground pepper
1/4 tsp. thyme
1/4 tsp. basil
1/4 tsp. oregano
1 can lowfat cream of chicken soup
1 tbsp. Worcestershire sauce (optional)

Place half of the vegetables in the crockpot, then add the
chicken pieces. Mix the spices and sprinkle evenly over
the chicken. Add the remainder of the vegetables and top
with the soup. Cover and cook on low for 8 to 10 hours, or
until chicken is tender and the vegetables are done. Remove
the chicken with a slotted spoon and remove from bones.
Replace the chicken back and stir, then serve. NOTES: You
can also substitute boneless chicken--About 3 pounds. Then
just cut it up for shred at the end. Thighs or breasts will work.