Crockpot Chicken Stew

| 1 min read

Nutritional Information:
  • 1 serving = 1-1.5 cups
  • Calories – 112 g
  • Total fat – 0.6 g
  • Total carbohydrates – 7.0 g
  • Sugars – 3.5 g
  • Protein – 20.0 g
  • Diabetic-friendly
  • 2 pounds boneless, skinless chicken breasts, cut in 1-inch pieces
  • 2 cans fat-free chicken broth
  • 3 cups potatoes, peeled & cubed
  • 1 cups onion, chopped
  • 1 cup celery, sliced
  • 1 cup carrots, thinly sliced
  • 1 teaspoon paprika
  • 1/2 teaspoon pepper
  • 1/2 teaspoon rubbed sage
  • 1/2 teaspoon dried thyme
  • 6 ounces tomato paste
  • 1/4 cup cold water
  • 3 tablespoons cornstarch
Combine all ingredients, except water and corn starch, in Crock Pot. Cover and cook on low for six to eight hours. After the time has passed, turn on high. Mix corn starch and water, stir until smooth. Stir into stew. Cook uncovered 30 minutes more or until the vegetables are tender.
Photo credit: Michael Litchfield Photography

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