Chicken Stew Recipe
Ingredients
| 2 pounds boneless skinless chicken breasts, cut into 1-inch cubes | ||
| Fat | 2 Can (10oz) | |
| Potatoes | 3 Cup (16 tbs), peeled | |
| Onion | 1 Cup (16 tbs), chopped | |
| Celery | 1 Cup (16 tbs), sliced | |
| Carrots | 1 Cup (16 tbs), thinly sliced | |
| Paprika | 1 Teaspoon | |
| Pepper | 1/2 Teaspoon | |
| Sage | 1/2 Teaspoon, rubbed | |
| Dried thyme | 1/2 Teaspoon | |
| Salt | 1 Can (10oz) | |
| Cold water | 1/4 Cup (16 tbs) | |
| Cornstarch | 3 Tablespoon | |
Directions
In a slow cooker, combine the first 11 ingredients; cover and cook on high for 4 hours.
Mix water and cornstarch until smooth; stir into stew.
Cook, covered, 30 minutes more or until the vegetables are tender.
Mix water and cornstarch until smooth; stir into stew.
Cook, covered, 30 minutes more or until the vegetables are tender.
Chef
