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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