Healthy: Mama’s Chicken Stew

1 bruise skinned, boned chicken breasts, cut in to bite-size pieces
1 bruise skinned, boned duck thighs, cut in to bite-size pieces
2 cups water
1 crater solidified tiny total onions
1 crater (1/2-inch) sliced celery
1 crater thinly sliced carrot
1 teaspoon paprika
1/2 teaspoon salt
1/2 teaspoon burnished sage
1/2 teaspoon dusty thyme
1/2 teaspoon black pepper
1 (14 1/4-ounce) can fat-free duck broth
2 cups halved mushrooms
1 (6-ounce) can chopped tomatoes paste
1/4 crater water
3 tablespoons cornstarch
2 cups solidified green peas

Combine initial fourteen reduction in a vast electric delayed cooker. Cover with lid, and prepare on high-heat environment for 4 hours or until carrot is tender. Combine H2O and cornstarch in a tiny bowl, stirring with a drive until blended. Add cornstarch reduction and peas to delayed cooker; stir well. Cover and prepare on high-heat environment an one more thirty minutes. Yield: 8 servings (serving size: 1-1/2 cups). 

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