Skinned, boned chicken breasts; cut into bite sized pieces
1 x ca. 450 g
Skinned, boned chicken thighs; cut into bite-sized pieces
2 Tasse
water
1 Tasse
Frozen small whole onions
1 Tasse
(1/2-inch) sliced celery
1 Tasse
carrot thinly sliced
1 Teelöffel
paprika
1/2 Teelöffel
salt
1/2 Teelöffel
sage rubbed
1/2 Teelöffel
thyme dried
1/2 Teelöffel
pepper
1 Dose
(14-1/4 oz.) Fat-free chicken broth
2 Tasse
mushrooms halved
1 Dose
(6-oz.) Tomato paste
1/4 Tasse
water
3 Esslöffel
cornstarch
2 Tasse
Frozen green peas
die Zubereitung:
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).
