Chicken Vegetable Stew

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

    2 1/2 lbs chicken parts, skinned if desired
    5 carrots,cut into 1/2 - inch pieces
    3 ribs celery, cut into 1/2-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
    3/4 teaspoon dried thyme
    3/4 teaspoon paprika
    1/2 teaspoon rubbed sage
    1/2 teaspoon pepper
    1 1/2 cups water
    1 6 ounce can tomato paste
    2 - 10 1/2 ounce cans chicken broth
    4 tablespoons cornstarch
    1/3 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.