| 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
A Message from our Provider:
“Jesus: He’s holding your atoms together”