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Chicken Vegetable Stew - West Bend

Chicken Vegetable Stew

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Full Recipe Details


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 Process

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.


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