This is dinner for tomorrow. Quick Chicken Stew for the Crockpot
2 pounds chicken breasts, cut in to cubes 2 cans chicken broth 3 cups potatoes, peeled and cubed 1 cup onion, chopped 1 cup celery, sliced 1 cup carrots, sliced thin 1 teaspoon paprika ½ teaspoon pepper ½ teaspoon rubbed sage ½ teaspoon dried thyme 6 ounce can tomato paste ¼ cup cold water 3 tablespoons cornstarch. In Crockpot, combine first 11 ingredients. Cover and cook on high for 4 hours, or on low for 8 hours. A half hour before serving, mix water and cornstarch, until smooth. Stir in to stew. Cook, covered, for 30 minutes more on high, or until the vegetables are tender. _______________________________________________ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
