Chicken Stew
Source of Recipe
Susan (susan1974)
List of Ingredients
1 pound skinned and boned chicken breast halves -- cut in 1/2" cubes
1 pound skinned and boned chicken thighs -- cut in 1/2" cubes
2 cups mushrooms -- halved
2 cups water
1 cup frozen small whole onions
1 cup sliced celery -- 1/2 inch long
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
1 14 1/2oz can fat-free chicken broth
1 16 oz can 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 (serving size: 1 1/2 cups).
Per serving: Cal 257 (12% from fat); Pro 30.8g; Fat 3.5g; Carb 25.1g;
Chol 78mg; Sod 359mg; 3.5g Fiber. POINTS: 5
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