Recipe - Mamas Chicken Stew

1 pound Skinned, boned chicken
breasts; cut into bite
sized pieces
1 pound Skinned, boned chicken
thighs; cut into bitesized
pieces
2 cup Water
1 cup Frozen small whole onions
1 cup (1/2inch) cut or sliced up celery
1 cup Thinly cut or sliced up carrot
1 teaspoon Paprika
One half teaspoon Salt
One half teaspoon Rubbed sage
One half teaspoon Dried thyme
One half teaspoon Pepper
1 cn (14One fourth oz.) Fatfree
chicken broth
2 cup Halved mushrooms
1 cn (6oz.) Tomato paste
One fourth cup Water
3 tablespoon Cornstarch
2 cup Frozen green peas

Combine first 14 ingredients in a large electric slow cooker. Cover with
lid, and cook on highheat 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 highheat setting an additional 30 minutes. Yield: 8
servings (serving size: 1One half cups).

Posted to EATL Digest 22 Aug 96

From: "Judy Garrison" bluj@JUNO.COM

Date: Fri, 23 Aug 1996 17:30:57 PST