Garden Harvest Chicken Stew
3 -4 boneless, skinless chicken breasts, cubed
6 - medium regular or Yukon Gold potatoes, peeled and cubed
4 - large carrots, peeled and sliced thin
1 - cup fresh or frozen green beans
1 - zucchini squash, cut
1/2 - medium onion, chopped
3 - cups chicken broth
1 - chicken bouillon cube
1 - 6 oz can tomato paste
salt and pepper to taste
1/4 - cup cold water
3 - tablespoons cornstarch
2 - tablespoons olive oil
Cut the chicken into bite size pieces. In a large skillet add the olive oil. Add the chicken and sprinkle with salt and pepper to taste. Saute the chicken until lightly browned. Set aside when done.
In a large slow cooker, combine the rest of the ingredients except for the zucchini, cold water and cornstarch. Mix well and cook on low for 6-7 hours (or high for 4 hours). The last two hours of cooking add the zucchini.
When all the vegetables are all soft, in a separate bowl mix together the cold water and cornstarch, stirring until smooth. Stir into the stew and cook for an additional 20 minutes or until the sauce thickens.
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