Recipe: Crockpot Chicken Stew

Crockpot Chicken Stew
rec.food.recipes/Ed Sanders
Yield: 10 servings

2 lb chicken breasts/skinless/boneless/ cut in 1 inch-cubes
2 can fat-free chicken broth
3 cup potatoes; peel, cube
1 cup onion; chop
1 cup celery; slice
1 cup carrots; slice thin
1 tsp paprika
1/2 tsp pepper
1/2 tsp rubbed sage
1/2 tsp dried thyme
6 oz no-salt-added tomato paste
1/4 cup cold water
3 tbsp cornstarch

In a 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.