Chicken Stew

2 pounds skinless boneless chicken breasts, cut into small cubes
2 cups chicken broth
3 cups potatoes, cubed
1 cup chopped onion
1 cup sliced celery
1 cup sliced carrots
1 teaspoon paprika
1/2 teaspoon pepper
1/2 teaspoon sage
1/2 teaspoon thyme
1 small can (6 ounce) tomato paste
1/4 cup cold water
3 tablespoons corn starch

Throw in everything but the corn starch and the water, stir it, and leave it on low for eight or ten hours. Come home, mix the water and the corn starch, dump it in, turn it on high for thirty minutes, and serve.