Crock Pot -- Mama's Chicken Stew 1 lb. skinned, boned chicken breasts, cut into bite size pieces 1 lb. skinned, boned chicken thighs, cut into bite size pieces 2 cups water 1 cup frozen small whole onions 1 cup celery, sliced 1/2" thick 1 cup carrots, peeled and thinly sliced 1 tsp. paprika 1/2 tsp. salt 1/2 tsp. rubbed sage 1/2 tsp. dried thyme 1/2 tsp. ground black pepper 1 can (14-1/4 oz.) fat free chicken broth 2 cups fresh mushrooms, cut in half 1 cam (6 oz.) tomato paste Combine first 14 ingredients in a large crock pot/slow cooker. Cover with lid, and cook on HIGH heat setting for 4 hours or until carrot is tender. 1/4 cup water 3 TB cornstarch 2 cups frozen green peas 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) Nutrition Per Serving Calories 257 (12% from fat), fat 3.5 g (sat 0.8 g, mono 1 g, poly 0.9 g), protein 30.8 g, cholesterol 78 mg, calcium 83 mg, sodium 359 mg, fiber 2.8 g, iron 3.2 mg, carbs 25.1 g. Chicken Recipes Chicken Recipes Recipes for Chicken