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CHICKEN VEGETABLE STEW
3
Pounds chicken parts; skinned if desired
5
Carrots, cut into ½-inch pieces
3 Ribs celery, cut into ½-inch pieces
1
8-ounce can mushroom stems and pieces, undrained
1
15-ounce jar whole small onions, undrained OR 1 medium
onion, chopped
1
16-ounce bag frozen peas, rinsed with hot water
1 Teaspoon
salt
¾ Teaspoon dried thyme leaves
¾ Teaspoon
paprika
½ Teaspoon
rubbed
sage
½ Teaspoon
pepper
1 Cup water
1
6-ounce can tomato paste
2
10½-ounce cans chicken broth
3 Tablespoons
cornstarch
1/
3
Cup Water
Cook at:
LO for 8 to 10 hours
HI for 5 to 6 hours
AUTO for 6 to 7 hours
1. Place chicken parts, carrots, celery, mushrooms, onions and
peas in stoneware cooking pot. In medium bowl combine salt,
thyme, paprika, sage, pepper, water, tomato paste and broth.
Pour over chicken mixture.
2. Place cooking pot into heating base, cover and cook at
desired heat setting for time given or until chicken and
vegetables are tender.
3. Remove chicken pieces and set aside to cool slightly.
Remove meat from bones and cut into bite-size pieces.
Return meat to cooking pot; stir to combine. Set control to HI.
Combine cornstarch and water; stir slowly into stew until
thickened. Serves 6 to 8. Reduce to LO for serving.
