Chicken Stew

Chicken Stew
Chicken Stew

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

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

Directions

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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