Mama's Chicken Stew

Shared by: Barbara Fry

5 Points Per Serving

1 pound skinned, boned chicken breasts, cut into bite-size pieces

1 pound skinned, boned chicken thighs, cut into bite-size pieces

2 cups water

1 cup frozen small whole onions

1 cup (1/2-inch) sliced celery

1 cup thinly sliced carrot

1 teaspoon paprika

1/2 teaspoon salt

1/2 teaspoon rubbed sage

1/2 teaspoon dried thyme

1/2 teaspoon black pepper

1 (14 1/4-ounce) can fat-free chicken broth

2 cups halved mushrooms

1 (6-ounce) can tomato paste

1/4 cup water

3 tablespoons cornstarch

2 cups frozen green peas

Combine first 14 ingredients in a large electric slow cooker. Cover with lid, and cook on high-heat setting for 4 hours or until carrot is tender. Combine water and cornstarch in a small bowl, stirring with a whisk until blended. Add cornstarch mixture and peas to slow cooker; stir well. Cover and cook on high-heat setting an additional 30 minutes.

Yield: 8 servings (serving size: 1-1/2 cups).

NUTRITIONAL INFORMATION: CALORIES 257 (12% from fat); PROTEIN 30.8g; FAT 3.5g (sat 0.8g, mono 1g, poly 0.9g); CARB 25.1g; FIBER 2.8g; CHOL 78mg; IRON 3.2mg; SODIUM \par 359mg; CALC 83mg