Chicken Stew

Chicken Stew
Serves 6

6 skinless chicken thighs -- cut into 3/4" cubes ( I use boneless skinless breasts)
1 tablespoon oil
2 14 1/2-ounce cans chicken broth
1 cup water
1/2 cup sliced green onions
1 teaspoon thyme
1/8 teaspoon sage
salt and pepper to taste
2 cups cubed potatoes -- unpeeled new
1/2 pound fresh green beans -- cut up
1/3 cup all-purpose flour
2/3 cup half and half

Heat oil in Dutch oven. Brown chicken over medium-high heat.
Transfer to a crock-pot and stir in chicken broth, water, onions and seasonings. Add potatoes and cook on high for 4 hours. Add green beans and cook an additional 1-hour or so (depending on your crock pot). OR cook on low 8 hours with just the chicken, onions and seasonings and add the potatoes and green beans already cooked right before serving (this is how I do it-that way the veggies aren't overcooked).

The last hour, combine flour and half and half; mix until smooth.
Gradually stir into stew. Cook and stir until thickened.

Per Serving: 223 Calories; 11g Fat (46.1% calories from fat);11g Protein; 19g Carbohydrate; 2g Dietary Fiber; 30mg Cholesterol; 562mg Sodium.

SERVING SUGGESTIONS: Serve in bowls with crusty whole-wheat rolls and a spinach salad.

Notes: I actually boil a whole chicken or chicken breast, cooking the chicken and making my own broth. I don't usually use the crock pot but do it on the stove just like I would a beef stew.
ENJOY!