Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1 lb Skinned, boned chicken 1/2 ts Salt
-breasts; cut into bite- 1/2 ts Rubbed sage
-sized pieces 1/2 ts Dried thyme
1 lb Skinned, boned chicken 1/2 ts Pepper
-thighs; cut into bite-sized 1 cn (14-1/4 oz.) Fat-free
-pieces -chicken broth
2 c Water 2 c Halved mushrooms
1 c Frozen small whole onions 1 cn (6-oz.) Tomato paste
1 c (1/2-inch) sliced celery 1/4 c Water
1 c Thinly sliced carrot 3 tb Cornstarch
1 ts Paprika 2 c Frozen green peas

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); PROTEIN 30.8g; FAT 3.5g (sat 0.8g, mono
1g, poly 0.9g); CARB 25.1g; FIBER 2.8g; CHOL 78mg; IRON 3.2mg; SODIUM
359mg; CALC 83mg.

Source COOKING LIGHT magazine, 9/95.

MealMaster format by iRis gRayson.
Submitted By IRIS GRAYSON On 08-30-95

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