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Chicken Stew

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Ingredients

  • 1 pound skinned, boneless chicken breasts
  • 1 pound skinned, boneless chicken thighs
  • 2 cups water
  • 1 cup frozen small whole onions
  • 1 cup sliced celery -- (1/2-inch)
  • 1 cup thinly sliced carrots
  • 1 teaspoon paprika
  • 1/2 teaspoon salt
  • 1/2 teaspoon rubbed sage
  • 1/2 teaspoon dried thyme
  • 1/2 teaspoon pepper
  • 1 (10-Ounce) can Ro*Tel tomatoes and chiles
  • 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

Details

Preparation

Step 1

Combine first 15 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.

Per Serving (excluding unknown items): 178 Calories; 3g Fat (16.5% calories from fat); 22g Protein; 17g Carbohydrate; 4g Dietary Fiber; 48mg Cholesterol; 512mg Sodium.
WW Points 3.5

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