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 |
WALDINE VAN GEFFEN VGHC42A
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.