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CHICKEN VEGETABLES STEW




List of Ingredients



• 2 TO 2 1/2 POUNDS CHICKEN PARTS, SKINNED IF DESIRED
  
• 5 CARROTS, CUT INTO 1/2" PIECES
  
• 3 RIS CELERY, CUT INTO 1/2" PIECES
  
• 7 OUNCE CAN MUSHROOM STEMS AND PIECES, UNDRAINED
  
• 15 OUNCE JAR WHOLE SMALL ONIONS, UNDRAINED OR 1 MEDIUM ONION, CHOPPED
  
• 16 OUNCE FROZEN BAG OF PEAS, RINSED WITH HOT WATER
  
• 1 TEASPOON SALT
  
• 3/4 TEASPOON DRIED THYME LEAVES
  
• 3/4 TEASPOON PAPRIKA
  
• 1/2 TEASPOON RUBBED SAGE
  
• 1/2 TEASPOON PEPPER
  
• 1 1/2 CUPS WATER
  
• 6 OUNCE CAN TOMATO PASTE
  
• 2 ( 10 1/2 OUNCE CANS) CHICKEN BROTH
  
• 4 TABLESPOONS CORNSTARCH
  
• 1/3 CUP WATER
  
• COOK AT:
  
• LOW: FOR 8 TO 10 HOURS
  
• HI: FOR 5 TO 6 HOURS
  
• AUTO: FOR 6 TO 7 HOURS
  






Instructions



1. PLACE CHICKEN PARTS, CARROTS, CELERY, MUSHROOMS, ONIONS AND PEAS IN STONEWARE COOKING POT. IN MEDIUM BOWL, COMBINE SALT, THYME, PAPRIKA, SAGE, PEPPER, WATER, TOMATO PASTE AND BROTH. POUR OVER CHICKEN MIXTURE.
   
2. PLACE COOKING POT INTO HEATING BASE, COVER AND COOK AT DESIRED HEAT SETTING FOR TIME GIVEN OR UNTIL CHICKEN AND VEGETABLES ARE TENDER.
   
3. REMOVE CHICKEN PIECES AND SET ASIDE TO COOL SLIGHTLY. REMOVE MEAT FROM BONES AND CUT INTO BITE SIZE PIECES. RETURN MEAT TO COOKING POT, STIR TO COMBINE.
   
4. SET CONTROL TO HI. COMBINE CORNSTRCH AND WATER, STIR SLOWLY INTO STEW UNTIL THICKENED. REDUCE TO LOW FOR SERVING.
   
5. SERVES 6 TO 8