1 pound skinned and boned chicken cut into bite sized pieces
2 cups water
1 cup frozen small whole onions
1 cup sliced celery
1 cup thinly sliced carrot
1 teaspoon paprika
1/2 teaspoon salt
1/2 teaspoon rubbed sage
1/2 teaspoon dried thyme
1/2 teaspoon pepper
1 14 1/4 ounce can chicken broth
2 cups halved mushrooms
1 6 ounce can tomato paste
1/4 cup water
3 tablespoons cornstarch
2 cups frozen green peas
Combine first 13 ingredients in a large electric crockpot. Cover with lid and cook on high heat setting for 4 hours or until carrot is tender. Combine water and cornstarch in a small bowl, stirring with a wire whisk until blended. Add cornstarch mixture and peas to crockpot; stir well. Cover and cook on high heat setting an additional 30 minutes. 8 servings.
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