Tomato-Chicken Stew

Serves 10--freeze some for another meal

2 lbs boneless, skinless chicken breast halves, cut into bite-size pieces
1 cup onion, chopped
1/2 cup celery, sliced
1 cup carrots, thinly sliced
1 tsp paprika
1/2 tsp sage
1/2 tsp thyme
2 tsp garlic powder
salt and pepper to taste
3 1/2 cups chicken broth
1 6-oz can tomato paste
3 TBSP cornstarch
1/2 cup water
2 cups frozen peas

Combine all ingredients except cornstarch, peas, and water in a crock pot. Cover and cook onlow for 6 to 8 hours or on high for 4 to 5 hours. Thirty minutes before serving, combine water and cornstarch in a small bowl. Add cornstarch mixture and peas to crock pot. Stir well. Cover and cook on high an additional 30 minutes.