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Weight Watchers Recipes |
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Chicken Stew Recipe |
5 Points Per Serving |
1 pound skinned, boned chicken breasts, cut into bite-size pieces 1 pound skinned, boned chicken thighs, cut into bite-size pieces 2 cups water 1 cup frozen small whole onions 1 cup (1/2-inch) sliced celery 1 cup thinly sliced carrot 1 teaspoon paprika 1/2 teaspoon salt 1/2 teaspoon rubbed sage 1/2 teaspoon dried thyme 1/2 teaspoon black pepper 1 (14 1/4-ounce) can fat-free chicken broth 2 cups halved mushrooms 1 (6-ounce) can tomato paste 1/4 cup water 3 tablespoons cornstarch 2 cups frozen green peas Combine first 14 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 whisk until blended. Add cornstarch mixture and peas to slow cooker; stir well. Cover and cook on high-heat setting an additional 30 minutes. Yield: 8 servings (serving size: 1-1/2 cups). |