Mama's chicken stew

Yield: 8 servings

Measure Ingredient
1 pounds Skinned, boned chicken breasts; cut into bite- sized pieces
1 pounds Skinned, boned chicken thighs; cut into bite-sized pieces
2 cups Water
1 cup Frozen small whole onions
1 cup (1/2-inch) sliced celery
1 cup Thinly sliced carrot
1 teaspoon Paprika
½ teaspoon Salt
½ teaspoon Rubbed sage
½ teaspoon Dried thyme
½ teaspoon Pepper
1 can (14-1/4 oz.) Fat-free chicken broth
2 cups Halved mushrooms
1 can (6-oz.) Tomato paste
¼ cup Water
3 tablespoons Cornstarch
2 cups 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 wire 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 servings (serving size: 1-½ cups).

CALORIES 257 (12% from fat); PROTEIN 30.8g; FAT 3.5g (sat 0.8g, mono 1g, poly 0.9g); CARB 25.1g; FIBER 2.8g; CHOL 78mg; IRON 3.2mg; SODIUM 359mg; CALC 83mg.

Source COOKING LIGHT magazine, 9/95.

MealMaster format by iRis gRayson.

Submitted By IRIS GRAYSON On 08-30-95

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