'Slow Cooker Creamy Herbed Chicken Stew'

Recipe from Betty Crocker
Prep Time: 15 Min
Total Time: 7 Hr 35 Min
Servings: 4

What you need:
2 Cups of baby cut carrots
2 Yukon Gold potatoes, cut into 1 1/2 inch pieces
1/2 Cup of chopped onion
1/2 Cup of chopped celery
1 Teaspoon of dried thyme leaves
1/4 Teaspoon of Salt
1/4 Teaspoon of Pepper
1 Pound of boneless skinless chicken thighs
1 1/2 Cups Progresso chicken broth(from 32 oz carton)
1 Cup of snap pea pods
1/2 Cup of whipping(heavy) cream
1/4 Cup of Gold Medal all purpose flour

1. Place carrots, potatoes, onion and celery in 3 1/2- to 5-quart slow cooker.

2. Sprinkle half of the thyme, the salt and pepper over vegetables in slow cooker. Place chicken on vegetables. Pour broth over top.

3. Cover and cook on low heat setting 7 to 8 hours or until juice of chicken is clear when center of thickest part is cut (180°F) and vegetables are tender. Add pea pods; cook 5 to 10 minutes or until crisp-tender.

4. Remove chicken and vegetables from slow cooker to serving bowl, using slotted spoon. Cover with aluminum foil; keep warm. Increase cooker to high heat setting. Mix whipping cream, flour and remaining thyme; stir into liquid in cooker. Cover and cook about 10 minutes or until thickened. Pour over chicken and vegetables.

My Notes: This recipe is so good!