Crock Pot Chicken Stew – Feingold Stage Two

1.5 to 2
lbs of boneless chicken breasts cut into 1-inch cubes
29
oz. chicken broth (I use one container of Pacific or Imagine and save 3 oz for
mixing corn starch at the end)
3
cups cubed peeled potatoes
1
cup chopped onion
1
cup sliced celery
1
cup sliced carrots (I use 2 cups b/c my daughter likes carrots)
1
can (6 oz. no salt added) tomato paste
1
tsp paprika
½
tsp pepper
½
tsp rubbed sage
½
tsp dried thyme
¼
cup cold water or broth (I just use the rest of the chicken broth)
3
TB of tapioca starch (or organic corn starch)
In
a crock pot, combine first 11 ingredients. 
Cover and cook on high for 4 hours. 
Mix tapioca starch and broth until smooth and stir into the stew.  Cook for another 30 to 60 minutes until
chicken and potatoes are tender. 
My daughter really likes
this.  It has more of a beef stew taste
to it, as opposed to a chicken pot pie. 
I send it in for lunch for my daughter in a thermos. 
I
put my onions in the freezer for about 10 minutes before slicing and then run
under cold water while peeling the skin. 
Otherwise, my eyes are watering big time.  Also try to breathe through your nose and
close your mouth while cutting the onions. 
Can freeze leftovers in quart size zip lock freezer bags. I heat up on the stove in a sauce pan. The chicken will then shred. My daughter likes it like this. 
Feingold
Stage 2

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