Chicken stew

Yield: 10 Servings

Measure Ingredient
2 pounds Chicken breasts; skin, bone, 1\" cubes
2 cans Fat-free chicken broth
3 cups Potatoes; peel, cube
1 cup Onion; chop
1 cup Celery; slice
1 cup Carrots; slice thin
1 teaspoon Paprika
½ teaspoon Pepper
½ teaspoon Rubbed sage
½ teaspoon Dried thyme
6 ounces Can no-salt-added tomato paste
¼ cup Cold water
3 tablespoons Cornstarch


In a slow cooker, combine the first 11 ingredients; cover and cook on HIGH for 4 hours. Mix water and cornstarch until smooth; stir into stew. Cook, covered, 30 minutes more or until the vegetables are tender. 193 cal; 3 gr fat; 14% fat. Source: Country Woman 3/97. MM Waldine Van Geffen vghc42a.

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