Chicken Stew

By Cindy_Wicker

Ingredients

• 2 pounds boneless skinless chicken breasts, cut into 1-inch cubes
• 2 cans (14-1/2 ounces each) reduced-sodium chicken broth
• 3 cups cubed peeled potatoes
• 1 cup chopped onion
• 1 cup sliced celery
• 1 cup thinly sliced carrots
• 1 teaspoon paprika
• 1/2 teaspoon pepper
• 1/2 teaspoon rubbed sage
• 1/2 teaspoon dried thyme
• 1 can (6 ounces) no-salt-added tomato paste
• 1/4 cup cold water
• 3 tablespoons cornstarch

Preparation

Step 1

In a 5-qt. slow cooker, combine the first 11 ingredients; cover and cook on high for 4 hours.
Mix water and cornstarch until smooth; stir into stew. Cook, covered, 30 minutes more or until the vegetables are tender. Yield: 10 servings.

Nutrition Facts: One 1-cup serving equals 193 calories, 3 g fat (0 saturated fat), 59 mg cholesterol, 236 mg sodium, 16 g carbohydrate, 0 fiber, 24 g protein. Diabetic Exchanges: 3 very lean meat, 2 vegetable, 1/2 starch.

5 WW Points Plus