Amount
Ingredient
Preparation



2
pounds
chicken breasts

skinless, boneless, cut in 1 inch cubes



2
cans
chicken stock





3
cups
potatoes

peeled, cubed



1
cup
onion

chopped



1
cup
celery

sliced



1
cup
carrots

sliced thin



1
teaspoon
paprika





1/2
teaspoon
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

 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, 3 minutes more or until the vegetables are tender