Mama'S Chicken Stew

• 1 pound skinned, boned chicken breasts, cut into bite-size pieces
• 1 pound skinned, boned chicken thighs, cut into bite-size pieces
• 2 cups water
• 1 cup frozen small whole onions
• 1 cup (1/2-inch) sliced celery
• 1 cup thinly sliced carrot
• 1 teaspoon paprika
• 1/2 teaspoon salt
• 1/2 teaspoon rubbed sage
• 1/2 teaspoon dried thyme
• 1/2 teaspoon pepper
• 1 (14 1/4-ounce) can fat-free chicken broth
• 2 cups halved mushrooms
• 1 (6-ounce) can tomato paste
• 1/4 cup water
• 3 tablespoons cornstarch
• 2 cups frozen green peas

1. 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.

chicken breasts, chicken, water, onions, celery, carrot, paprika, salt, sage, thyme, pepper, chicken broth, mushrooms, tomato paste, water, cornstarch, frozen green peas

Taken from www.myrecipes.com/recipe/mamas-chicken-stew (may not work)