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
How to Make It
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.
I have been making this recipe for years; since it was first published. Absolutely love it, and it has always been a huge hit. I follow iinstructions to the letter, and it has never failed to turn out perfectly! Wonderful with cornbread and fruited slaw.
This was really lousy. The chicken toughened up (maybe it should have been cooked on low for 6-8 hrs. instead of high for 4 hrs.). It tasted like something out of a can -- very bland and boring. Way too many peas -- they overpowered it -- should have been left out altogether. Like Granite Bay I threw out the leftovers.
I used chopped chicken breasts in this recipe and made a few servings of rice to mix in at the end. It had a stew-like taste with a lot of veggies but overall not very flavorful. The leftovers REALLY thickened up and I thought it tasted much better the second day after the flavors had a chance to meld and we added a bit of Jane's Mixed Up Salt. Bottom line is that this recipe has potential but I won't be making it again.
I was not impressed. As another reviewer said, this is a soup, not a stew. Even the 3 tablespoons of cornstarch added at the end did not thicken it. Maybe if you used EITHER the 2 cups of water OR the chicken broth it would be more stew like. Beyond that, the recipe just did not have much flavor. My husband and I both thought it was OK - which means we did eat it. But I will not make this recipe again. I'm hoping the flavor will enhance in the fridge and the leftovers will be tastier. I'm tempted, like another reviewer, to throw it out.
This was so yummy! A couple of slight changes -- I used all chicken breasts and put them in whole, then coarsely shredded them at the cornstarch-peas step. Also, I could not find the frozen onions so I just added one fresh one, coarsely chopped. Finally, based on other's suggestions, I served over white and wild rice mixture, cooked according to package directions but with chicken stock instead of water and 1/2 the seasoning packet (the whole packet made it too salty). It WAS kind of soupy the first time, so you could cut out some of the water, but leftovers thickened up some, so either way, you're probably fine. All in all, a winner and one I will make over and over again!
Eat Well. Lose Weight. Live Healthy. Delicious and healthy recipes customized for you!