Mama’s Chicken Stew

1 lb. skinned, boned chicken breasts, cut into bite-size pieces
1 lb. skinned, boned chicken thighs, cut into bite-size pieces
2 c. water
1 c. frozen small whole onions
1 c. sliced celery (1/2 inch)
1 c. thinly sliced carrot
1 tsp. paprika
1/2 tsp. salt
1/2 tsp. rubbed sage
1/2 tsp. dried thyme

1/2 tsp. black pepper
1 can fat-free chicken broth (141/4 ounce)
2 c. halved mushrooms
1 can tomato paste (6 ounce)
1/4 c. water
3 tbsp. cornstarch
2 c. frozen green peas

Combine first 14 ingredients in a large electric slow cooker. Cover with lid, and cook on high-heat setting for 4 hours or until carrot is tender. Combine 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 an additional 30 minutes.

Yield: 8 1 1/2 cup servings

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