Title: Slow-Cooker Chicken Stew
Categories: Chicken, Crockpot, Cooking lig, Soups and s
Yield: 8 servings

1 lb Skinned boned chicken
-breast; cut into bite-size
-pieces
1 lb Skinned boned chicken
-thighs; cut into bite-size
-pieces
2 c Mushrooms; halved
2 c Water
1 c Frozen small whole onions
1 c Sliced celery; 1/2 inch
-slices
1 c Thinly sliced carrot
1 ts Paprika
1/2 ts Salt
1/2 ts Dried rubbed sage
1/2 ts Dried thyme
1/2 ts Pepper
14 1/4 oz Fat-free chicken broth
6 oz Tomato paste
1/4 c Water
3 tb Cornstarch
2 c 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.

Yield: 8 servings (serving size: 1 1/2 cups).

Calories 257 (12% from fat); protein 30.8g; fat 3.5g; carbohydrate 25.1g;
cholesterol 78mg; sodium 359mg.

Recipe by: Best of Cooking Light Holidays, 1997

Posted to EAT-LF Digest by aml@skypoint.com on Dec 4, 1998, converted by
MM_Buster v2.0l.