Post by alexasmom on Sept 30, 2005 1:00:48 GMT -4
Easy and good...Sometimes I add different veggies
Prep Time: 1 hour
Cook Time: 4.5 hours
Total Time: 5.5 hours
2 pound skinned, boned chicken cut into bite-size pieces
2 cups mushrooms, halved
2 cups water
1 cup frozen small whole onions
1 cup Sliced celery, 1/2-inch slices
1 cup thinly sliced carrot
1 teapsoon paprika
1/2 teapsoon salt
1/2 teapsoon dried rubbed sage
1/2 teapsoon dried thyme
1/2 teapsoon pepper
14 ounces chicken broth
6 ounces tomato paste
1/4 cup water
3 tablespoons cornstarch
2 cups frozen green peas
1. Combine first 14 ingredients in an electric slow cooker. Cover with lid; cook on high-heat setting for 4 hours or until carrot is tender.
2. Combine the 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 30 additional minutes.
Prep Time: 1 hour
Cook Time: 4.5 hours
Total Time: 5.5 hours
2 pound skinned, boned chicken cut into bite-size pieces
2 cups mushrooms, halved
2 cups water
1 cup frozen small whole onions
1 cup Sliced celery, 1/2-inch slices
1 cup thinly sliced carrot
1 teapsoon paprika
1/2 teapsoon salt
1/2 teapsoon dried rubbed sage
1/2 teapsoon dried thyme
1/2 teapsoon pepper
14 ounces chicken broth
6 ounces tomato paste
1/4 cup water
3 tablespoons cornstarch
2 cups frozen green peas
1. Combine first 14 ingredients in an electric slow cooker. Cover with lid; cook on high-heat setting for 4 hours or until carrot is tender.
2. Combine the 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 30 additional minutes.