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    Stew: Slow-Cooker Chicken Stew

    Source of Recipe

    Best of Cooking Light Holidays, 1997

    List of Ingredients

    1 pound skinned and boned chicken breast halves -- cut bite size
    1 pound skinned/boned chicken thigh, cut bite size
    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
    1/2 teaspoon salt
    1/2 teaspoon dried rubbed sage
    1/2 teaspoon dried thyme
    1/2 teaspoon pepper
    14 1/4 ounces fat-free chicken broth
    6 ounces tomato paste
    1/4 cup water
    3 tablespoons cornstarch
    2 cups frozen green peas

    Recipe

    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

 

 

 


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