Slow Cooker Fall Chicken Vegetable Stew

Name: Slow Cooker Fall Chicken Vegetable Stew
Yield: 4-6
Ingredients: 1 pound boneless chicken breast or thighs; 1/2 teaspoon Spanish smoked paprika; 1/2 teaspoon sea salt; 1/2 teaspoon black pepper; 1 tablespoon olive oil; 1 onion, chopped; 3 carrots, coarsely chopped; 2 celery stalks, coarsely chopped; 1 10-ounce package mushrooms, finely chopped (I used the food processor); salt and pepper, to taste; 3 potatoes, cut up; 1 fresh thyme sprig; 3 fresh sage leaves; 1 small fresh rosemary sprig; 1 1/2 cups Roasted Garlic Tomato Sauce; 1 cup low sodium chicken broth

Slow Cooker Fall Chicken Vegetable Stew was pinched from <a href="http://jeanetteshealthyliving.com/2014/10/slow-cooker-chicken-vegetable-stew.html" target="_blank">jeanetteshealthyliving.com.</a>

"You can substitute 1½ cups chopped tomatoes for the Roasted Garlic Tomato Sauce if you like. If you do, add a few chopped garlic cloves to the vegetables when sauteing...."

INGREDIENTS

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1 pound boneless chicken breast or thighs

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1/2 teaspoon Spanish smoked paprika

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1/2 teaspoon sea salt

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1/2 teaspoon black pepper

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1 tablespoon olive oil

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1 onion, chopped

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3 carrots, coarsely chopped

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2 celery stalks, coarsely chopped

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1 10-ounce package mushrooms, finely chopped (I used the food processor)

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salt and pepper, to taste

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3 potatoes, cut up

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1 fresh thyme sprig

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3 fresh sage leaves

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1 small fresh rosemary sprig

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1 1/2 cups Roasted Garlic Tomato Sauce

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1 cup low sodium chicken broth

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