West Bend Cooker instruction manual Chicken Vegetable Stew

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 1/2-inch pieces ribs celery – cut into 1/2-inch pieces

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 bite-size pieces. Return meat to cooking pot; stir to combine.

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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