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    Chicken Stew


    Source of Recipe


    wwb

    Recipe Introduction


    serving size 1 1/2 cups
    3.5 points per serving

    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 peas

    Recipe



    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.


    (serving size: 1-1/2 cups)
    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.


 

 

 


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