Ingredients:
- 1 pound boneless chicken breasts and/or thighs, skin removed, cut into bite sized pieces
- 2 cups water
- 1 cup frozen small whole onions
- 1 cup (1/2-inch) sliced celery
- 1 cup thinly sliced carrots
- 1 teaspoon paprika
- 1/2 teaspoon salt
- 1 teaspoon poultry seasoning
- 1/2 teaspoon pepper
- 1 can (14-1/4 oz.)chicken broth
- 2 cups halved mushrooms
- 1 can (6-oz.) tomato paste
- 1/4 cup water
- 3 tablespoons cornstarch
- 2 cups frozen green peas
Preparation:
Combine first 12 ingredients in a large crockpot. Cover and cook on HIGH for 3 to 4 hours or until vegetables are tender. Combine water and cornstarch in a small bowl, stirring with a wire whisk until blended. Add cornstarch mixture and frozen peas to slow cooker; stir well. Cover and cook on HIGH setting for 30 minutes longer.Serves 6 to 8.
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