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Chicken Vegetable Stew
2-2 ½ lbs cut up chicken - skinned if
desired
5 carrots – cut into
½
-inch pieces
3 ribs celery – cut into
½
-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
1½ cups water
1 6 ounce can tomato paste
2 10.5 ounce cans chicken broth
4 tbsp cornstarch
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 cooking 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 ceramic 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
2–2½ lbs beef stew meat, cut into 1-
inch pieces
1 medium onion – chopped
6 carrots – cut into
½
-inch pieces
4 ribs celery – cut into
½
-inch pieces
5 medium potatoes – cut into
½
-inch
pieces
1 28 ounce can whole tomatoes –
undrained – diced
2 10.5 ounce cans beef broth
1 ½ tbsp Worcestershire sauce
2 tbsp dried parsley flakes
2 bay leaves
1 ½ tsp salt
½ 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 cooking 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.