Post by April B. on Feb 14, 2003 9:03:12 GMT -6
Slow-Cooker Chicken Stew
Serving: 8
1 pound skinned, boned chicken breast cut into bite-size pieces
1 pound skinned, boned chicken thighs cut into bite-size pieces
2 cups mushrooms, halved
2 cups water
1 cup frozen small whole onions
1 cup Sliced celery, 1/2-inch slices
1 cup thinly sliced carrot
1 teapsoon paprika
1/2 teapsoon salt
1/2 teapsoon dried rubbed sage
1/2 teapsoon dried thyme
1/2 teapsoon pepper
14 ounces chicken broth
6 ounces tomato paste
1/4 cup water
3 tablespoons cornstarch
2 cups frozen green peas
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.
Calories: 218
Total Fat: 3
Carbohydrates: 17
Protein: 29
Serving: 8
1 pound skinned, boned chicken breast cut into bite-size pieces
1 pound skinned, boned chicken thighs cut into bite-size pieces
2 cups mushrooms, halved
2 cups water
1 cup frozen small whole onions
1 cup Sliced celery, 1/2-inch slices
1 cup thinly sliced carrot
1 teapsoon paprika
1/2 teapsoon salt
1/2 teapsoon dried rubbed sage
1/2 teapsoon dried thyme
1/2 teapsoon pepper
14 ounces chicken broth
6 ounces tomato paste
1/4 cup water
3 tablespoons cornstarch
2 cups frozen green peas
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.
Calories: 218
Total Fat: 3
Carbohydrates: 17
Protein: 29