| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Chicken, Crockpot, Cooking lig, 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 | ts | Paprika |
| 1/2 | ts | Salt |
| 1/2 | ts | Dried rubbed sage |
| 1/2 | ts | Dried thyme |
| 1/2 | ts | Pepper |
| 14 1/4 | oz | Fat-free chicken broth |
| 6 | oz | Tomato paste |
| 1/4 | c | Water |
| 3 | tb | 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 [email protected] on Dec 4, 1998, converted by MM_Buster v2.0l.
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