Chicken Stew
Source of Recipe
i
List of Ingredients
1 pound skinned, boneless chicken breasts
1 pound skinned, boneless chicken thighs
2 cups water
1 cup frozen small whole onions
1 cup sliced celery -- (1/2-inch)
1 cup thinly sliced carrots
1 teaspoon paprika
1/2 teaspoon salt
1/2 teaspoon rubbed sage
1/2 teaspoon dried thyme
1/2 teaspoon pepper
1 (10-Ounce) can Ro*Tel tomatoes and chiles
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 peasRecipe
Combine first 15 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 wire whisk until blended. Add cornstarch mixture and peas to slow cooker; stir well. Cover and cook on high-heat setting an additional 30 minutes.
Per Serving (excluding unknown items): 178 Calories; 3g Fat (16.5% calories from fat); 22g Protein; 17g Carbohydrate; 4g Dietary Fiber; 48mg Cholesterol; 512mg Sodium.
Serving size: 1-1/2 cups
WW Points 3.5
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