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