1 cup frozen mixed vegetables
8 boneless, skinless chicken breast halves, cubed
4 slices processed cheese
1 1/2 cups milk
2 bay leaves
1 small onion, chopped
1 teaspoon soy sauce
3 tablespoons white vinegar
1 teaspoon vegetable oil
1 teaspoon paprika
salt to taste
Place mixed vegetables in a nonstick medium bowl and cover tightly with aluminum foil. Cover with aluminum foil, pouring enough water into foil to cover all vegetables. Place in slow cooker.
In a medium bowl, slowly pour 1/2 cup of milk mixture into saucepan; cover and simmer 3 hours. Stir in cheese, bay leaves, onion, soy sauce, vinegar, oil, paprika and salt. Cover stew and cook 7 hours.