Mama's Chicken Stew

Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 257
  • Calories from fat: 12%
  • Fat: 3.5g
  • Saturated fat: 0.8g
  • Monounsaturated fat: 1g
  • Polyunsaturated fat: 0.9g
  • Protein: 30.8g
  • Carbohydrate: 25.1g
  • Fiber: 2.8g
  • Cholesterol: 78mg
  • Iron: 3.2mg
  • Sodium: 359mg
  • Calcium: 83mg


  • 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


  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.
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