Low Fat Crockpot Chicken And Mushroom Stew

• 1 large onion, roughly chopped
• 1 large carrot, diced
• 1 large stick celery, sliced
• 2 cloves garlic, minced
• 2 cups sliced mushrooms
• 1 1/4 pounds boneless, skinless chicken breasts, cut into pieces
• 1 tsp dried thyme
• 1 tsp dried oregano
• 1/2 cup red wine
• 3/4 cup fat-free, low-sodium chicken broth
• 1/4 cup tomato paste
• Cornstarch slurry to thicken, if desired

1. Coat inside of 3-4 quart slow cooker with nonstick cooking spray. Place onion, carrots, celery, garlic and mushrooms in crockpot. Add chicken. Sprinkle with herbs. Add wine. Combine tomato paste and chicken broth, then add to crockpot. Cook on low for 6 hours. Half an hour before the end of cooking, you can add a cornstarch slurry (1 tbsp cornstarch to 1/4 cup of water or slightly cooled cooking liquid) to thicken the sauce.

onion, carrot, celery, garlic, mushrooms, thyme, oregano, red wine, chicken broth, tomato paste, slurry

Taken from www.epicurious.com/recipes/member/views/low-fat-crockpot-chicken-and-mushroom-stew-51152201 (may not work)