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7
Chicken Vegetable Stew
2-2
½
lbs cut up chicken - skinned if desired
5 carrots – cut into
1
/
2
-inch pieces
3 ribs celery – cut into
1
/
2
-inch pieces
1 7 ounce can mushroom stems and pieces – undrained
1 15 ounce jar whole small onions – undrained – OR 1 medium onion, chopped
1 16 ounce bag frozen peas – rinsed with hot water
1 tsp salt
¾
tsp dried thyme leaves
¾
tsp paprika
½
tsp rubbed sage
½
tsp pepper
1
½
cups water
1 6 ounce can tomato paste
2 10.5 ounce cans chicken broth
4 tbsp cornstarch
1
/
3
cup water
Cooking Time: LO = 8 to 10 hours HI = 5 to 6 hours
1. Place chicken parts, carrots, celery, mushrooms, onions and peas in ceramic
cooking vessel. In medium bowl combine salt, thyme, paprika, sage, pepper,
water, tomato paste and broth. Pour over chicken mixture.
2. Place ceramic vessel into heating base, cover and cook at desired heat setting
for time given or until chicken and vegetables are tender.
3. Remove chicken pieces and set aside to cool slightly. Remove meat from bones
and cut into bite-size pieces. Return meat to cooking vessel; stir to combine.
4. Set control to HI. Combine cornstarch and water; stir slowly into stew until
thickened. Serves 6 to 8. Set at LO for serving if desired.
Slow Cooker Stew
2–2
1
/
2
lbs beef stew meat, cut into 1-inch pieces
1 medium onion – chopped
6 carrots – cut into
1
/
2
-inch pieces
4 ribs celery – cut into
1
/
2
-inch pieces
5 medium potatoes – cut into
1
/
2
-inch pieces
1 28 ounce can whole tomatoes – undrained – cut up
2 10.5 ounce cans beef broth
1
½
tbsp Worcestershire sauce
2 tbsp dried parsley flakes
2 bay leaves
1
½
tsp salt
1
/
2
tsp pepper
3 tbsp quick cooking tapioca
Cooking Time: LO = 8 to 10 hours HI = 5 to 6 hours
1. Combine all ingredients in ceramic cooking vessel; stir to blend.
2. Place ceramic vessel into the heating base, cover and cook at desired heat setting
for time given or until meat and vegetables are tender. Remove bay leaves before
serving. Serves 6 to 8. Set at LO for serving if desired.