West Bend 3-4 Quart Crockery Cooker - Manual (Page 9)

9
Chicken Vegetable Stew
2 lbs chicken parts - skinned if desired
3 carrots – cut into
1
/
2
-inch pieces
2 ribs celery – cut into
1
/
2
-inch pieces
1 8 ounce can mushroom stems and pieces – undrained
1 15 ounce jar whole small onions – undrained – OR 1 medium
onion, chopped
1 10 ounce bag frozen peas – rinsed with hot water
½ tsp salt
½ tsp dried thyme leaves
½ tsp paprika
1
/
4
tsp rubbed sage
1
/
4
tsp pepper
1
/
2
cup water
1 6 ounce can tomato paste
1 10.5 ounce can chicken broth
3 tbsp cornstarch
1
/
4
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 cooking
pot. In medium bowl combine salt, thyme, paprika, sage, pepper, water, tomato
paste and broth. Pour over chicken mixture.
2. Place cooking pot 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 pot; stir to combine.
4. Set control to HI. Combine cornstarch and water; stir slowly into stew until
thickened. Serves 4 to 6. Set at Keep Warm for serving if desired.