Mama's Chicken Stew

• 1 lb boneless skinless chicken breast, cut into bite-size pieces
• 1 lb boneless skinless chicken thighs, cut into bite-size pieces
• 2 cups water
• 1 cup frozen small whole onions
• 1 cup sliced celery (1/2-inch)
• 1 cup thinly sliced carrot
• 1 teaspoon paprika
• 12 teaspoon salt
• 12 teaspoon rubbed sage
• 12 teaspoon dried thyme
• 12 teaspoon pepper
• 14 14 ounces fat-free chicken broth
• 2 cups halved mushrooms
• 6 ounces tomato paste
• 14 cup water
• 3 tablespoons cornstarch
• 2 cups frozen green peas

1. Combine first 14 ingredients in a large electric slow cooker.
2. Cover with lid, and cook on high-heat setting for 4 hours or until carrot is.
3. tender.
4. Combine water and cornstarch in a small bowl, stirring with a wire whisk until blended.
5. Add cornstarch mixture and peas to slow cooker; stir well.
6. Cover and cook.
7. on high-heat setting an additional 30 minutes.

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

Taken from www.food.com/recipe/mamas-chicken-stew-343145 (may not work)