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Chicken Vegetable Stew
Healthy and great tasting, this will keep you warm for the winter season.
2½ lbs chicken
3 carrots, cut into ½-inch pieces
2 ribs celery, cut into ½-inch pieces
1 - 8 ounce can mushroom stems and pieces, undrained
1 - 15 ounce jar whole small onions, undrained – OR – 1 medium onion, chopped
1 - 10 ounce bag frozen peas – rinsed with hot water
½ teaspoon salt
½ teaspoon dried thyme leaves
½ teaspoon paprika
¼ teaspoon rubbed sage
¼ teaspoon pepper
½ cup water
1 - 6 ounce can tomato paste
1 - 10½ ounce can chicken broth
3 tablespoons cornstarch
¼ cup water
Cooking Time: LO = 8 to 10 hours HI = 5 to 6 hours
- Place chicken parts, carrots, celery, mushrooms, onions and peas in cooking vessel. In a medium bowl combine salt, thyme, paprika, sage, pepper, water, tomato paste and broth. Pour over chicken mixture.
- Place cooking vessel into heating base, cover and cook at desired heat setting for time given or until chicken and vegetables are tender.
- Remove chicken pieces and set aside to cool slightly. Remove meat from bones and cut into bite-size pieces. Return meat to cooking vessel; stir to combine.
- Set control to HI. Combine cornstarch and water; stir slowly into stew until thickened. Set at Keep Warm for serving if desired.
Serves 4 to 6.