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Mama's Chicken Stew

Yield 8 servings (serving size: 1 1/2 cups)

Ingredients

  • 1 pound skinned, boned chicken breasts, cut into bite-size pieces
  • 1 pound skinned, boned chicken thighs, cut into bite-size pieces
  • 2 cups water
  • 1 cup frozen small whole onions
  • 1 cup (1/2-inch) sliced celery
  • 1 cup thinly sliced carrot
  • 1 teaspoon paprika
  • 1/2 teaspoon salt
  • 1/2 teaspoon rubbed sage
  • 1/2 teaspoon dried thyme
  • 1/2 teaspoon pepper
  • 1 (14 1/4-ounce) can fat-free chicken broth
  • 2 cups halved mushrooms
  • 1 (6-ounce) can tomato paste
  • 1/4 cup water
  • 3 tablespoons cornstarch
  • 2 cups frozen green peas

Nutrition Information

  • calories 257
  • caloriesfromfat 12 %
  • fat 3.5 g
  • satfat 0.8 g
  • monofat 1 g
  • polyfat 0.9 g
  • protein 30.8 g
  • carbohydrate 25.1 g
  • fiber 2.8 g
  • cholesterol 78 mg
  • iron 3.2 mg
  • sodium 359 mg
  • calcium 83 mg

How to Make It

  1. Combine first 14 ingredients 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.