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Prep Time: 15 Minutes Cook Time: 30 Minutes |
Ready In: 45 Minutes Servings: 8 |
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I have not tried this recipe. I got this recipe from Ossg Recipes. This is a Cooking Light recipe. Each serving is 1 1/2 cup. Ingredients:
1 lb boneless skinless chicken breast, cut into bite-size pieces |
1 lb boneless skinless chicken thighs, cut into bite-size pieces |
2 cups water |
1 cup frozen small whole onions |
1 cup sliced celery (1/2-inch) |
1 cup thinly sliced carrot |
1 teaspoon paprika |
1/2 teaspoon salt |
1/2 teaspoon rubbed sage |
1/2 teaspoon dried thyme |
1/2 teaspoon pepper |
14 1/4 ounces fat-free chicken broth |
2 cups halved mushrooms |
6 ounces tomato paste |
1/4 cup water |
3 tablespoons cornstarch |
2 cups frozen green peas |
Directions:
1. Combine first 14 ingredients in a large electric slow cooker.
2. Cover with lid, and cook on high-heat setting for 4 hours or until carrot is.
3. tender.
4. Combine water and cornstarch in a small bowl, stirring with a wire whisk until blended.
5. Add cornstarch mixture and peas to slow cooker; stir well. Cover and cook.
6. on high-heat setting an additional 30 minutes.
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