Chicken Vegetable Stew
2lbs
1
½tsp
½tsp
½tsp 1/4 tsp
1/4 tsp
1/2 cup
1
1
3 tbsp
1/4 cup
chicken parts - skinned if desired carrots – cut into
8 ounce can mushroom stems and pieces – undrained
15 ounce jar whole small onions – undrained – OR 1 medium onion, chopped
10 ounce bag frozen peas – rinsed with hot water salt
dried thyme leaves paprika
rubbed sage pepper water
6 ounce can tomato paste
10.5ounce can chicken broth cornstarch
water
Cooking Time: LO = 8 to 10 hours HI = 5 to 6 hours
1.Place chicken parts, carrots, celery, mushrooms, onions and peas in 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
4.Set control to HI. Combine cornstarch and water; stir slowly into stew until thickened. Serves 4 to 6. Set at Keep Warm for serving if desired.
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