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Ingredients Jump to Instructions ↓

  1. 1 lb 454g / 16oz Boneless skinless chicken - bite-size pieces

  2. 2 cups 474ml Water

  3. 1 cup 62g / 2 1/5oz Frozen small whole onions

  4. 1 cup 110g / 3.9oz Half-inch sliced celery

  5. 1 cup 110g / 3.9oz Thinly-sliced carrot

  6. 1 teaspoon 5ml Paprika

  7. 1/2 teaspoon 2 1/2ml Salt

  8. 1/2 teaspoon 2 1/2ml Rubbed sage

  9. 1/2 teaspoon 2 1/2ml Dried thyme

  10. 1/2 teaspoon 2 1/2ml Freshly-ground black pepper

  11. 1 Chicken broth - (14 1/4 oz)

  12. 2 cups 474ml Halved mushrooms

  13. 1 Tomato paste - (6 oz)

  14. 1/4 cup 59ml Water

  15. 3 tablespoons 45ml Cornstarch

  16. 2 cups 474ml Frozen green peas

Instructions Jump to Ingredients ↑

  1. Recipe Instructions Combine first 13 ingredients in a large electric slow cooker. Cover with lid, and cook on HIGH heat setting for 4 hours or until carrot is tender. Combine water and cornstarch in a small bowl, stirring with a wire whisk until blended. Add cornstarch mixture and peas to slow cooker; stir well. Cover and cook on HIGH heat setting an additional 30 minutes. This recipe yields 6 servings.

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