2 lb. skinless chicken breasts, cut in 1-inch cubes
2 cans fat-free chicken broth
3 cups potatoes, peeled and cubed
1/2 cup onion, chopped
1 1/2 cups celery, sliced
1 1/2 cups carrots, thinly sliced
1 tsp. paprika
1/2 tsp. pepper
1/2 tsp. rubbed sage
1/2 tsp. dried thyme
6 oz. can (no salt added) tomato paste
1/4 cup cold water
3 Tbsp. cornstarch
In crockpot, combine the first 11 ingredients; cover and cook on high for 4 hours or low for 8 hours. A half hour before serving, mix water and cornstarch until smooth; stir into stew. Cook, covered, 30 minutes more on high or until the vegetables are tender.
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