2 pounds skinless boneless chicken breasts, cut into 1" cubes
2 cans fat-free chicken broth
3 cups peeled cubed potatoes
1 cup chopped onion
1 cup sliced celery
1 cup thinly sliced carrots
1 teaspoon paprika
1/2 teaspoon pepper
1/2 teaspoon rubbed sage
1/2 teaspoon dried thyme
6 ounces no salt added tomato paste
1/4 cup cold water
3 tablespoons cornstarch
Servings: 10
1. In a slow cooker, combine the first 11 ingredients; cover and cook on HIGH for 4 hours.
2. Mix water and cornstarch until smooth; stir into stew. Cook, covered, 30 minutes more or until the vegetables are tender.
2 cans fat-free chicken broth
3 cups peeled cubed potatoes
1 cup chopped onion
1 cup sliced celery
1 cup thinly sliced carrots
1 teaspoon paprika
1/2 teaspoon pepper
1/2 teaspoon rubbed sage
1/2 teaspoon dried thyme
6 ounces no salt added tomato paste
1/4 cup cold water
3 tablespoons cornstarch
Servings: 10
1. In a slow cooker, combine the first 11 ingredients; cover and cook on HIGH for 4 hours.
2. Mix water and cornstarch until smooth; stir into stew. Cook, covered, 30 minutes more or until the vegetables are tender.
