1/2 lb boneless skinless chicken breasts, cut into bite-size pieces
1/2 lb boneless skinless chicken thighs, cut into bite-size pieces
1 cup mushrooms, halved (I like cremini)
1 cup water
1/2 cup frozen small whole onions (or 3/4 cup chopped onion)
1/2 cup celery, sliced 1/2 inch slices
3/4 cup carrots, thinly sliced
1/2 teaspoon paprika (make sure to use good quality paprika for full flavor!)
1/4 teaspoon salt, to taste
1/2 teaspoon dried rubbed sage
1/4 teaspoon dried thyme
1/4 teaspoon pepper, freshly ground, to taste
7 1/8 ounces chicken broth
3 ounces tomato paste
1/8 cup water
1 1/2 tablespoons cornstarch
1 cup frozen green peas
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Let's Make It
Combine first 14 ingredients in an electric slow cooker.
Cover with lid and cook on high setting for 4 hours or until carrot is tender.
Combine the water and cornstarch in a small bowl, stirring with a whisk until blended.
Add cornstarch mixture and frozen peas to the slow cooker, stir well. Re-cover and cook on high-heat setting an 30 additional minutes. Serve with hot cooked rice.
Calories From Fat
% Daily Value*
Total Fat 0g
Saturated Fat 0g
Trans Fat 0g
Dietary Fibers 0g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.