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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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Ingredients:
1 pound skinned, boned chicken breasts, cut into bite-size pieces |
1 pound skinned, boned chicken thighs, cut into bite-size pieces |
2 cups water |
1 cup frozen small whole onions |
1 cup (1/2-inch) sliced celery |
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 |
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 |
Directions:
1. Combine first 14 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.
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