| 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 aml@skypoint.com on Dec 4, 1998, converted by
MM_Buster v2.0l.
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