Not only is this a great comfort, winter must-have dish, it is a M.O.Ms saving grace to use a crock pot! The idea of prep, set, and leave is all too familiar in this M.O.Ms house.
Not only is this a delicious meal for the whole family, it actually is good for you.
Enjoy our infamous Chicken Stew
1 1/2 chicken breasts, cut into bite-size pieces (I also have used rotisserie store-bought ready)
2 cups water
1 cup frozen small whole onions (sometimes use the pearl onions in cream- frozen)
1 cup (1/2-inch) sliced celery
1/2 teaspoon salt
1/2 teaspoon rubbed sage
1/2 teaspoon dried thyme
1/2 teaspoon pepper
1 (14 1/4-ounce) can fat-free chicken broth
1 cup cut up small/red bliss potatoes (I also do a quick microwave in water to soften)
1 (6-ounce) can tomato paste
1/4 cup water
3 tablespoons cornstarch
12oz bag of mixed frozen veggies
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 wire 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)
CALORIES 257 (12% from fat); FAT 3.5g (sat 0.8g,mono 1g,poly 0.9g); PROTEIN 30.8g; CHOLESTEROL 78mg; CALCIUM 83mg; SODIUM 359mg; FIBER 2.8g; IRON 3.2mg; CARBOHYDRATE 25.1g