Chicken Stew Recipe

Ingredients

2 pounds boneless skinless chicken breasts, cut into 1-inch cubes2 cans (14-1/2 ounces each) reduced-sodium chicken broth3 cups cubed peeled potatoes1 cup chopped onion1 cup sliced celery1 cup thinly sliced carrots1 teaspoon paprika1/2 teaspoon pepper1/2 teaspoon rubbed sage1/2 teaspoon dried thyme1 can (6 ounces) no-salt-added tomato paste1/4 cup cold water3 tablespoons cornstarchShredded Parmesan cheese, optional

Preparation

In a 5-qt. 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. If desired, sprinkle with Parmesan cheese.