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.