Chicken Stew

• 2 pounds boneless skinless chicken breasts, cut into 1-inch cubes
• 2 cans (14-1/2 ounces each) reduced-sodium chicken broth
• 3 cups cubed peeled potatoes
• 1 cup chopped onion
• 1 cup sliced celery
• 1 cup thinly sliced carrots
• 1 teaspoon paprika
• 1/2 teaspoon pepper
• 1/2 teaspoon rubbed sage
• 1/2 teaspoon dried thyme
• 1 can (6 ounces) no-salt-added tomato paste
• 1/4 cup cold water
• 3 tablespoons cornstarch
• Shredded Parmesan cheese, optional

1. In a 5-qt. slow cooker, combine the first 11 ingredients; cover and cook on high for 4 hours.
2. Mix water and cornstarch until smooth; stir into stew. Cook, covered, 30 minutes more or until the vegetables are tender. If desired, sprinkle with Parmesan cheese.

chicken breasts, chicken broth, potatoes, onion, celery, carrots, paprika, pepper, sage, thyme, salt, cold water, cornstarch, parmesan cheese

Taken from www.tasteofhome.com/recipes/chicken-stew/ (may not work)