15 Aug 2010
|Boneless skinless chicken breasts||2 Pound, cut into 1 inch cubes|
|Canned fat free chicken broth||29 Ounce (2 Cans, 14 1/2 Ounce Each)|
|Cubed peeled potatoes||3 Cup (48 tbs)|
|Chopped onion||1 Cup (16 tbs)|
|Sliced celery||1 Cup (16 tbs)|
|Thinly sliced carrots||1 Cup (16 tbs)|
|Rubbed sage||1⁄2 Teaspoon|
|Dried thyme||1⁄2 Teaspoon|
|Canned no salt added tomato paste||6 Ounce (1 Can)|
|Cold water||1⁄4 Cup (4 tbs)|
In a slow cooker, combine the first 11 ingredients; cover and cook on high for 4 hours.
Mix water and cornstarch until smooth; stir into stew.
Cook, covered, 30 minutes more or until the vegetables are tender.
Chicken Stew Recipe