Quick Chicken Stew for the Crockpot
2 pounds chicken breasts, cut in to cubes
2 cans chicken broth
3 cups potatoes, peeled and cubed
1 cup onion, chopped
1 cup celery, sliced
1 cup carrots, sliced thin
1 teaspoon paprika
½ teaspoon pepper
½ teaspoon rubbed sage
½ teaspoon dried thyme
6 ounce can tomato paste
¼ cup cold water
3 tablespoons cornstarch.
In Crockpot, combine first 11 ingredients.
Cover and cook on high for 4 hours, or on low for 8 hours.
A half hour before serving, mix water and cornstarch, until smooth.
Stir in to stew. Cook, covered, for 30 minutes more on high, or until the
vegetables are tender.
2 pounds chicken breasts, cut in to cubes
2 cans chicken broth
3 cups potatoes, peeled and cubed
1 cup onion, chopped
1 cup celery, sliced
1 cup carrots, sliced thin
1 teaspoon paprika
½ teaspoon pepper
½ teaspoon rubbed sage
½ teaspoon dried thyme
6 ounce can tomato paste
¼ cup cold water
3 tablespoons cornstarch.
In Crockpot, combine first 11 ingredients.
Cover and cook on high for 4 hours, or on low for 8 hours.
A half hour before serving, mix water and cornstarch, until smooth.
Stir in to stew. Cook, covered, for 30 minutes more on high, or until the
vegetables are tender.
