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Ingredients
1 Pound boneless, skinless chicken breasts, cut into bite-size pieces
1 Pound boneless, skinless chicken thighs, cut into bite-size pieces
2 Cups mushrooms, halved
2 Cups water
1 Cup frozen small whole onions
1 Cup sliced celery, cut in 1/2� slices
1 Cup thinly sliced carrot
1 Teaspoon paprika
1/2 Teaspoon salt
1/2 Teaspoon dried rubbed sage
1/2 Teaspoon dried thyme
1/2 Teaspoon pepper
1 Can chicken broth
6 Ounces tomato paste
1/4 Cup water
3 Tablespoons cornstarch
2 Cups frozen green peas
Instructions
Combine first 14 ingredients in a crockpot. Cover with lid and cook on HIGH for 4 hours or until carrots are tender. Combine the water and cornstarch in a small bowl, stirring with a whisk until blended. Add cornstarch mixture and peas to crockpot; stir well. Cover and cook on HIGH for 30 additional minutes.