Printer-friendly version

What You Need:

• 2 lb. chicken breast, boneless, skinless and cut in cubes
• 2 (14.5 oz) cans chicken broth
• 3 lg. potatoes, peeled and cubed
• 1 lg. onion, chopped
• 1 stalk celery, chopped
• 1 lg. carrot, chopped
• 1 tsp. paprika
• 1/2 tsp. pepper
• 1/2 tsp. sage
• 1/2 tsp. thyme
• 1 (6 oz) can tomato paste
• 1/4 C cold water
• 3 T cornstarch

How to Make It:

1. Place the chicken in the crock pot.
2. Add the broth.
3. Add in the potatoes, onion, celery and carrots.
4. Stir in the paprika, pepper, sage, thyme and tomato paste.
5. Cover and cook on high 5 hours.
6. Mix the cold water and cornstarch together in a mixing bowl until very smooth.
7. After 5 hours add the cornstarch mixture and stir well.
8. Cover and continue cooking 1 hour.
9. Vegetables should be fork tender when done.

Tip: This stew is sure to warm you up on a rainy, cold day.