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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
- 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.
- 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.
- 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.
- 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.