- 2 lb chicken breast, boneless, skinless and cut in cubes
- 2 (14.5 oz) cans chicken broth
- 3 lg potatoes, peeled and cubed
- 1 lg onion, chopped
- 1 stalk celery, chopped
- 1 lg carrot, chopped
- 1 tsp paprika
- 1/2 tsp pepper
- 1/2 tsp sage
- 1/2 tsp thyme
- 1 (6 oz) can tomato paste
- 1/4 cup cold water
- 3 Tbsp cornstarch
Place the chicken in the crock pot.
Add in the potatoes, onion, celery and carrots.
Pour in the broth.
Stir in the paprika, pepper, sage, thyme and tomato paste.
Cover and cook 5 hours on high.
After 5 hours, blend together cold water and cornstarch in a mixing bowl until smooth.
Pour cornstarch into crock pot and stir well.
Cover and cook an additional hour.
Vegetables will be fork tender when done.