Slow-cooker chicken stew
8 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | pounds | Skinned boned chicken breast; cut into bite-size pieces |
| 1 | pounds | Skinned boned chicken thighs; cut into bite-size pieces |
| 2 | cups | Mushrooms; halved |
| 2 | cups | Water |
| 1 | cup | Frozen small whole onions |
| 1 | cup | Sliced celery; 1/2 inch slices |
| 1 | cup | Thinly sliced carrot |
| 1 | teaspoon | Paprika |
| ½ | teaspoon | Salt |
| ½ | teaspoon | Dried rubbed sage |
| ½ | teaspoon | Dried thyme |
| ½ | teaspoon | Pepper |
| 14¼ | ounce | Fat-free chicken broth |
| 6 | ounces | Tomato paste |
| ¼ | cup | Water |
| 3 | tablespoons | Cornstarch |
| 2 | cups | Frozen green peas |
Directions
Combine first 14 ingredients in an electric slow cooker. Cover with lid; cook on high-heat setting for 4 hours or until carrot is tender. Combine the 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 30 additional minutes.
Yield: 8 servings (serving size: 1½ cups).
Calories 257 (12% from fat); protein 30.8g; fat 3.5g; carbohydrate 25.1g; cholesterol 78mg; sodium 359mg. Recipe by: Best of Cooking Light Holidays, 1997 Posted to EAT-LF Digest by aml@... on Dec 4, 1998, converted by MM_Buster v2.0l.