Chicken Vegetable Stew

Healthy and great tasting, this will keep you warm for the winter season.

    2½ lbs. chicken parts, skinned if desired
    5 carrots, cut into ½- inch pieces
    3 ribs celery, cut into ½-inch pieces
    1 - 7 ounce can mushrooms stems and pieces, undrained
    1 - 15 ounce jar whole small onions, undrained – OR – 1 medium onion, chopped
    1 - 16 ounce bag frozen peas, rinsed with hot water
    1 teaspoon salt
    ¾ teaspoon dried thyme
    ¾ teaspoon paprika
    ½ teaspoon rubbed sage
    ½ teaspoon pepper
    1½ cups water
    1 - 6 ounce can tomato paste
    2 - 10½ ounce cans chicken broth
    4 tablespoons cornstarch
    ⅓ cup water

  1. Place chicken pieces, carrots, celery, mushrooms, onions, and peas in pot. In medium bowl combine salt, thyme, paprika, sage, pepper, 1/2 cups water, tomato paste and broth. Pour over chicken mixture.
  2. Place pot on base, cover and simmer at Setting #3 1/2 (Low) for 7 to 9 hours or at Setting # 5 (High) for 4 to 5 hours 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 heat to Setting # 5 (High). Combine cornstarch and water; stir slowly into stew until thickened. Keep warm for serving at Setting # 2 (Keep Warm).

    Makes 8 servings.