Slow-Cooker Chicken Stew
1 pound skinned and boned chicken breast halves — cut bite size
1 pound skinned/boned chicken thigh, cut bite size
2 cups mushrooms — halved
2 cups water
1 cup frozen small whole onions
1 cup sliced celery — 1/2 inch slices
1 cup thinly sliced carrot
1 teaspoon paprika
1/2 teaspoon salt
1/2 teaspoon dried rubbed sage
1/2 teaspoon dried thyme
1/2 teaspoon pepper
14 1/4 ounces fat-free chicken broth
6 ounces tomato paste
1/4 cup water
3 tablespoons cornstarch
2 cups frozen green peas
Combine first 14 ingredients in an electric slow cooker. Cover with lid; cook on high- heat setting for 4 hours or until carrot is tender. Combine the water and cornstarch in a small bowl, stirring with a whisk until blended. Add cornstarch mixture and peas to slow cooker; stir well. Cover and cook on high-heat setting 30 additional minutes.Yield: 8 servings
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