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    Stew: 5 pt. Mama's Chicken Stew


    Source of Recipe


    Barbara Fry

    List of Ingredients




    1 pound skinned, boned chicken breasts, cut into bite-size pieces
    1 pound skinned, boned chicken thighs, cut into bite-size pieces
    2 cups water
    1 cup frozen small whole onions
    1 cup (1/2-inch) sliced celery
    1 cup thinly sliced carrot
    1 teaspoon paprika
    1/2 teaspoon salt
    1/2 teaspoon rubbed sage
    1/2 teaspoon dried thyme
    1/2 teaspoon black pepper
    1 (14 1/4-ounce) can fat-free chicken broth
    2 cups halved mushrooms
    1 (6-ounce) can tomato paste
    1/4 cup water
    3 tablespoons cornstarch
    2 cups frozen green peas

    Recipe



    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.

    Yield: 8 servings (serving size: 1-1/2 cups).

    NUTRITIONAL INFORMATION: CALORIES 257 (12% from fat); PROTEIN 30.8g; FAT 3.5g (sat 0.8g, mono 1g, poly 0.9g); CARB 25.1g; FIBER 2.8g; CHOL 78mg; IRON 3.2mg; SODIUM \par 359mg; CALC 83mg

 

 

 

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