1	lb.	skinned, boned chicken breasts, cut into bite-size pieces
1	lb.	skinned, boned chicken thighs, cut into bite-size pieces
2	c.	water
1	c.	frozen small whole onions
1	c.	sliced celery (1/2 inch)
1	c.	thinly sliced carrot
1	tsp.	paprika
1/2	tsp.	salt
1/2	tsp.	rubbed sage
1/2	tsp.	dried thyme
1/2	tsp.	black pepper
1	can	fat-free chicken broth (141/4 ounce)
2	c.	halved mushrooms
1	can	tomato paste (6 ounce)
1/4	c.	water
3	tbsp.	cornstarch
2	c.	frozen green peas

Combine first 14 ingredients in a large electric slow cooker.  Cover with lid, and cook on high-heat setting for 4 hours or until carrot is tender.  Combine water and cornstarch in a small bowl, stirring with a whisk until blended.  Add cornstarch mixture and peas to slow cooker; stir well.  Cover and cook on high-heat setting an additional 30 minutes.

Yield: 8  1 1/2 cup servings