Categories: Chicken, Main Dish, Slow Cooker, Stew

Ingredients

• 4 cups baby carrots
• 4 medium yukon gold potatoes , cut into 1 1/2 inch pieces
• 1 large onion , chopped (1 cup)
• 2 medium stalk celery , sliced (1 cup)
• 1 teaspoon dried thyme
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• 2 lbs boneless skinless chicken thighs
• 3 cups chicken broth (low sodium)
• 2 cups fresh sugar snap peas
• 1 cup whipping cream
• 1/2 cup all-purpose flour
• 1 teaspoon dried thyme

Directions

1. In a 5-6 quart slow cooker, place the carrots, potatoes, onion, and celery; sprinkle with 1 teaspoon thyme, the salt and pepper.

2. Top with chicken; pour in the broth.

3. Cover; cook on LOW for 6-8 hours, adding the pea pods for the last 5-10 minutes of cooking.

4. Remove the chicken and vegetables from the cooker to serving bowl, using slotted spoon; cover to keep warm.

5. Increase heat setting to HIGH; in a small bowl, mix whipping cream, flour, and 1 teaspoon thyme; stir into liquid in cooker.

6. Cover and cook about 10 minutes or until thickened (don’t let mixture boil).

7. Pour sauce over chicken and vegetables.

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