Chicken Vegetable Stew
3 ribs celery – cut into
1 7 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 tsp salt
¾tsp dried thyme leaves
¾tsp paprika
½tsp rubbed sage
½tsp pepper
1½ cups water
1 6 ounce can tomato paste
2 10.5 ounce cans chicken broth
4 tbsp cornstarch
1/3 cup 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 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
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
6 carrots – cut into
4ribs celery – cut into
5medium potatoes – cut into
1 28 ounce can whole tomatoes – undrained – cut up 2 10.5 ounce cans beef broth
1 ½ tbsp Worcestershire sauce
2 tbsp dried parsley flakes
2 bay leaves
1 ½ tsp salt
1/2 tsp pepper
3 tbsp quick cooking tapioca
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 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.
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