Thursday, October 30, 2008

MAMA'S CHICKEN STEW

1 pound skinless boneless chicken breasts -- cut into
bite-sized pieces
1 pound skinless chicken thighs -- boned, cut into
bite-sized pieces
2 cups water
1 cup frozen onions -- small, whole
1 cup sliced celery -- (1/2-inch)
1 cup thinly sliced carrot
1 teaspoon paprika
1/2 teaspoon salt
1/2 teaspoon sage
1/2 teaspoon dried thyme
1/2 teaspoon black pepper
1 14 .5 oz. can fat-free chicken broth
2 cups halved mushrooms
1 6 oz. can tomato paste
1/4 cup water
3 tablespoons cornstarch -- (Core tweek)
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 whisk until blended. Add cornstarch mixture and peas to slow cooker; stir well. Cover and cook on high-heat setting an additional 30 minutes.

1 comment:

Vikki said...

I think I'm going to give this a go this weekend. I'll drop out the peas and add a couple cubed turnips instead.
Sounds so good.
Have a happy Halloween
Vikki


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