Chicken Stew

Stew lovers will enjoy this succulent chicken rendition that can warm anyone's heart and tummy!

5 hours Prep: 30 minutes Cook: 4 hours

564 calories per serving view nutrition facts

4 servings suggest servings

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Ingredients

2	pounds	chicken breasts	skinless, boneless, cut in 1 inch cubes
2	cans	chicken broth
3	cups	potatoes	peeled, cubed
1	cup	onion	chopped
1	cup	celery	sliced
1	cup	carrots	sliced thin
1	teaspoon	paprika
1/2	teaspoon	black pepper
1/2	teaspoon	sage leaves
1/2	teaspoon	thyme leaves
6	ounces	tomato paste	no-salt-added
1/4	cup	water	cold
3	tablespoons	cornstarch

Directions

In a slow cooker, combine the first 11 ingredients; cover and cook on HIGH for 4 hours. Mix water and cornstarch until smooth; stir into stew. Cook, covered, 30 minutes more or until the vegetables are tender.

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Nutrition Facts

Serving Size 451g

Amount per Serving

Calories 564 16% of calories from fat

	% Daily Value*
Total Fat 10.0g	15%
Saturated Fat 3.0g	14%
Trans Fat 0.0g
Cholesterol 197mg	66%
Sodium 434mg	18%
Total Carbohydrate 38.0g	13%
Dietary Fiber 5.0g	21%
Sugars 12.0g
Protein 78.0g	155%

Vitamin A	126%		Vitamin C	35%
Calcium	9%		Iron	26%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

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Fudge

I lovew this type of fudge. However, there is also a microwave cooking method using the same ingredients using the same amount. First you melt the butter, then add the sugar and milk, stirring until well mixed. Place in microwave on high or mdeium high (large ovens) and cook for 5 mintues. Take bowl out and stir, replace bowl in oven and cook for another 4 minutes or until misture starts to boil. Remove bowl and stir and scrape sides of bowl. Cook another 5 minutes, remove and stir, cook another 3 minutes and remove from oven. Add chocolate chips, stirring until melted, add vanilla extract, stir, add marshmallow, stir. Add nuts if desired, stir some more, then pour into greased pans. I also found that if you work quickly after melting the chocolate and adding the vanilla, you can poor half the mixture into a pan, add half the nuts required and stir into the mixture and pour this into another prepard pan. That way you'll have both no-nut fudge, and fudge with nuts.