Recipe: Slow Cooker Chicken Stew (using tomato paste, mushrooms, and peas)

SLOW COOKER CHICKEN STEW

1 lb skinned and boned chicken breast halves, cut into chunks
1 lb skinned and boned chicken thighs, cut into chunks
2 cups water
1 cup frozen small whole onions
1 cup sliced celery (1/2-inch)
1 cup thinly sliced carrot
1 tsp paprika
1/2 tsp salt
1/2 tsp rubbed sage
1/2 tsp dried thyme
1/2 tsp pepper
1 (14 1/2 oz) can fat-free chicken broth
2 cups halved mushrooms
1 (6 oz) can tomato paste
1/4 cup water
3 tbsp cornstarch
2 cups frozen green peas

Combine first 14 ingredients (chicken through tomato paste) 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.

Servings: 8
Serving size: 1 1/2 cups
Source: Cooking Light