Recipe - Chicken Stew

WALDINE VAN GEFFEN VGHC42A
2 pound Chicken breasts; skin, bone,
1" cubes
2 cn Fatfree chicken broth
3 cup Potatoes; peel, cube
1 cup Onion; chop
1 cup Celery; slice
1 cup Carrots; slice thin
1 teaspoon Paprika
One half teaspoon Pepper
One half teaspoon Rubbed sage
One half teaspoon Dried thyme
6 ounce Can nosaltadded tomato
paste
One fourth cup Cold water
3 tablespoon 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. 193 cal; 3 gr fat; 14% fat. Source: Country
Woman 3/97. MM Waldine Van Geffen vghc42a.
Posted to MMRecipes Digest V3 #226

Date: Mon, 19 Aug 1996 12:57:12 PST

From: jlewis1@juno.com (Julie L. Lewis)