Chicken Vegetable Stew, Slow Cooker Stew

Chicken Vegetable Stew
2-2 ½ lbs cut up chicken - skinned if	1 tsp salt
desired	¾ tsp dried thyme leaves
5 carrots – cut into ½-inch pieces	¾ tsp paprika
3 ribs celery – cut into ½-inch pieces	½ tsp rubbed sage
1 7 ounce can mushroom stems and	½ tsp pepper
pieces – undrained	1½ cups water
1 15 ounce jar whole small onions –	1 6 ounce can tomato paste
undrained – OR 1 medium onion,	2 10.5 ounce cans chicken broth
chopped	4 tbsp cornstarch
1 16 ounce bag frozen peas – rinsed	cup water
with hot water

Cooking Time: “LO” = 8 to 10 hours “HI” = 5 to 6 hours

1.Place chicken parts, carrots, celery, mushrooms, onions and peas in ceramic cooking vessel. In medium bowl combine salt, thyme, paprika, sage, pepper, water, tomato paste and broth. Pour over chicken mixture.

2.Place ceramic cooking vessel 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 ceramic cooking vessel; stir to combine.

4.Set control to “HI.” Combine cornstarch and water; stir slowly into stew until thickened. Serves 6 to 8. Set at “LO” for serving if desired.

Slow Cooker Stew
2–2½ lbs beef stew meat, cut into 1-	2	10.5 ounce cans beef broth
inch pieces	1	½ tbsp Worcestershire sauce
1 medium onion – chopped	2 tbsp dried parsley flakes
6 carrots – cut into ½-inch pieces	2 bay leaves
4 ribs celery – cut into ½-inch pieces	1	½ tsp salt
5 medium potatoes – cut into ½-inch	½ tsp pepper
pieces	3 tbsp quick cooking tapioca
1 28 ounce can whole tomatoes –
undrained – diced

Cooking Time: “LO” = 8 to 10 hours “HI” = 5 to 6 hours

1.Combine all ingredients in ceramic cooking vessel; stir to blend.

2.Place ceramic cooking vessel into the heating base, cover and cook at desired heat setting for time given or until meat and vegetables are tender. Remove bay leaves before serving. Serves 6 to 8. Set at “LO” for serving if desired.