Slow Cooker Chicken Stew

By Coppermouse

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 mushrooms, halved (I like crimini)
• 2 cups water
• 1 cup frozen small whole onions (or 3/4 cup chopped onion)
• 1 cup celery, sliced, 1/2 inch slices
• 1 1/2 cups carrots, thinly sliced
• 1 teaspoon paprika (make sure to use good quality paprika for full flavor!)
• 1/2 teaspoon salt, to taste
• 1 teaspoon dried rubbed sage
• 1/2 teaspoon dried thyme
• 1/2 teaspoon pepper, freshly ground, to taste
• 14 1/4 ounces chicken broth
• 6 ounces tomato paste
• 1/2 cup water or 1/2 cup low sodium chicken broth or 1/2 cup vegetable broth
• 3 tablespoons cornstarch
• 2 cups frozen green peas or 2 cups frozen edamame soybeans
• 1 cup cubed extra firm tofu (optional)

Preparation

Step 1

Combine first 14 ingredients in an electric slow cooker.

Cover with lid and cook on high setting for 4 hours or until carrot is tender.

Combine the water and cornstarch in a small bowl, stirring with a whisk until blended.

Add cornstarch mixture and frozen peas or edamame (and tofu, if using) to the slow cooker, stir well.

Re-cover and cook on high-heat setting an 30 additional minutes.

Serve with hot cooked rice.