Crockpot Cooking: Chicken Stew

So yummy! I'd add a little more basil next time I make it.

Ingredients:
2 pounds boneless skinless chicken breasts, cut into 1-inch cubes
2 cans (14-1/2 ounces each) fat-free chicken broth
3 cups cubed peeled potatoes
1 cup chopped onion
1 cup sliced celery
1 cup thinly sliced carrots
1 teaspoon paprika
1/2 teaspoon pepper
1/2 teaspoon rubbed sage
1/2 teaspoon dried thyme
1 can (6 ounces) no-salt-added tomato paste
1/4 cup cold water
3 tablespoons cornstarch

Directions:
In a 5-qt. 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.

Yield: 10 servings.