Low Carb Crockpot Stew

2 lb skinless chicken breasts cut in 1 inch cubes
2 cans fat-free chicken broth
3 cup potatoes; peeled and cubed
1 cup onion; chopped
1 cup celery; sliced
1 cup carrots; sliced thin
1 tsp paprika
1/2 tsp pepper
1/2 tsp rubbed sage
1/2 tsp dried thyme
6 oz no-salt-added tomato paste
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1/4 cup cold water
3 Tbs cornstarch

In your favorite crockpot, combine the first 11 ingredients; cover and cook on high for 4 hours or low for 8 hours. A half hour before serving, mix water and cornstarch until smooth; stir into stew. Cook, covered, 30 minutes more on high or until the vegetables are tender.

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