Ingredients
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1 lb boneless skinless chicken thighs, cut into bite-size pieces
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2 cups mushrooms, halved (I like crimini)
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2 cups water
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1 cup frozen small whole onions (or 3/4 cup chopped onion)
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1 cup celery, sliced, 1/2 inch slices
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1 1/2 cups carrots, thinly sliced
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1 teaspoon paprika (make sure to use good quality paprika for full flavor!)
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1/2 teaspoon salt, to taste
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1 teaspoon dried rubbed sage
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1/2 teaspoon dried thyme
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1/2 teaspoon pepper, freshly ground, to taste
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14 1/4 ounces chicken broth
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6 ounces tomato paste
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1/2 cup low sodium chicken broth or 1/2 cup vegetable broth
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3 tablespoons cornstarch
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1 cup cubed extra firm tofu
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1 lb boneless skinless chicken breast, cut into bite-size pieces
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2 cups frozen green peas or 2 cups frozen edamame soybeans
Instructions
- Combine first 14 ingredients in an electric slow cooker.
- Cover with lid and cook on high setting for 4 hours or until carrot is tender.
- Combine the water and cornstarch in a small bowl, stirring with a whisk until blended.
- Add cornstarch mixture and frozen peas or edamame (and tofu, if using) to the slow cooker, stir well.
- Re-cover and cook on high-heat setting an 30 additional minutes.
- Serve with hot cooked rice.
- Note: I don't eat much meat and prefer more vegetables, so I often add extra firm cubed tofu at the last 30 minute mark. Tasty! Also good with small new potatoes added at the beginning, which is another good way to stretch the recipe. :).