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.

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