| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Crockpot, Poultry, Main dish, Low-fat | 8 | Servings | |
INGREDIENTS
| 1 | lb | Skinned, boned chicken breasts; cut into bite- sized pieces |
| 1 | lb | Skinned, boned chicken thighs; cut into bite-sized pieces |
| 2 | c | Water |
| 1 | c | Frozen small whole onions |
| 1 | c | (1/2-inch) sliced celery |
| 1 | c | Thinly sliced carrot |
| 1 | ts | Paprika |
| 1/2 | ts | Salt |
| 1/2 | ts | Rubbed sage |
| 1/2 | ts | Dried thyme |
| 1/2 | ts | Pepper |
| 1 | cn | (14-1/4 oz.) Fat-free chicken broth |
| 2 | c | Halved mushrooms |
| 1 | cn | (6-oz.) Tomato paste |
| 1/4 | c | Water |
| 3 | tb | Cornstarch |
| 2 | c | Frozen green peas |
INSTRUCTIONS
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. Yield: 8 servings (serving size: 1-1/2 cups). Posted to EAT-L Digest 22 Aug 96 From: "<Judy Garrison>" <bluj@JUNO.COM> Date: Fri, 23 Aug 1996 17:30:57 PST
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