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CATEGORY CUISINE TAG YIELD
Meats Chicken, Cooking lig, Crockpot, Soups and s 8 Servings

INGREDIENTS

1 lb Skinned boned chicken
breast cut into
bite-size
pieces
1 lb Skinned boned chicken
thighs cut into
bite-size
pieces
2 c Mushrooms, halved
2 c Water
1 c Frozen small whole onions
1 c Sliced celery, 1/2 inch
slices
1 c Thinly sliced carrot
1 t Paprika
1/2 t Salt
1/2 t Dried rubbed sage
1/2 t Dried thyme
1/2 t Pepper
14 1/4 oz Fat-free chicken broth
6 oz Tomato paste
1/4 c Water
3 T Cornstarch
2 c Frozen green peas

INSTRUCTIONS

Combine first 14 ingredients in an electric slow cooker. Cover with
lid; cook on high-heat setting for 4 hours or until carrot is tender.
Combine the water and cornstarch in a small bowl, stirring with a
whisk until blended. Add cornstarch mixture and peas to slow cooker;
stir well. Cover and cook on high-heat setting 30 additional minutes.
Yield: 8 servings (serving size: 1 1/2 cups).  Calories 257 (12% from
fat); protein 30.8g; fat 3.5g; carbohydrate  25.1g; cholesterol 78mg;
sodium 359mg.  Recipe by: Best of Cooking Light Holidays, 1997  Posted
to EAT-LF Digest by aml@skypoint.com on Dec 4, 1998, converted  by
MM_Buster v2.0l.

A Message from our Provider:

“It is not how much we have, but how much we enjoy, that makes happiness. #Charles Spurgeon”

Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 295
Calories From Fat: 39
Total Fat: 4.3g
Cholesterol: 57.1mg
Sodium: 1235.5mg
Potassium: 778.4mg
Carbohydrates: 38.4g
Fiber: 3.8g
Sugar: 20g
Protein: 25.4g


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