• 2 lb. skinless, boneless chicken breasts, cut into 1" cubes
• 2 can fat-free chicken broth
• 3 C. potatoes, peeled, cubed
• 1 C. onion, chopped
• 1 C. celery; slice
• 1 C. carrots; slice thin
• 1 tsp. paprika
• 1/2 tsp. pepper
• 1/2 tsp. rubbed sage
• 1/2 tsp. dried thyme
• 1 6 oz. can no-salt-added tomato paste
• 1/4 C. cold water
• 3 Tbs. 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, 30 minutes more or until the vegetables are tender.