Creamy Herbed chicken Stew

By brandyc

Ingredients

• 4cups ready to eat baby-cut carrots
• 4 medium potatoes, cut into 1-1/2 inch thick pieces
• 1 large onion, chopped
• 2 medium stalks celery, sliced
• 1 tsp. dried thyme leaves
• 1/2 tsp. salt
• 1/2 tsp. pepper
• 2 lb. boneless skinless chicken thighs
• 3 cups chicken broth
• 2 cups fresh snap pea pods
• 1 cup whipping cream
• 1/2 cup flour
• 1 tsp dried thyme leaves

Preparation

Step 1

Spray 5- to 6-quart slow cooker with cooking spray. Place carrots, potatoes, onion and celery in cooker. Sprinkle with 1 tsp. thyme, salt and pepper. Top with chicken. Pour in broth.

Cover; cook on low heat setting 7 to 8 hours, adding pea pods for last 5 to 10 minutes of cooking.

Remmove chicken and vegetables from cooker to serving bowl, using slotted spoon; cover to keep warm. Increase heat setting to high. In small bowl, mix whipping cream, flour and 1 tsp. thyme; stir into liquid in cooker. Cover; cook about 10 minutes or until thickened. Pour sauce over chicken and vegetables.