| 1 | cup baby-cut carrots |
| 1 | Yukon Gold potato, cut into 1 1/2-inch pieces |
| 1/4 | cup chopped onion |
| 1/4 | cup sliced celery |
| 1/2 | teaspoon dried thyme leaves |
| 1/8 | teaspoon salt |
| 1/8 | teaspoon pepper |
| 1/2 | pound boneless skinless chicken thighs |
| 3/4 | cup Progresso® chicken broth (from 32-ounce carton) |
| 1/2 | cup snap pea pods |
| 1/4 | cup whipping (heavy) cream |
| 2 | tablespoons Gold Medal® all-purpose flour |
Serve with...
Rosemary Batter Bread
Total Time:
1 hour 40 min
| 1. | Place carrots, potato, onion and celery in 2 1/2- to 3 1/2-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 6 to 7 hours or until juice of chicken is clear when center of thickest part is cut (180ºF) 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. |
|
| Leftover chicken broth? Freeze it in an ice cube tray for later adding to soups and stews. |
Nutrition Information:
390 ( 110); 12g ( 5g, ncg); 90mg; 1150mg; 37g ( 3g, ncg); 36g 46%; 2%; 4%; 16% 2 ; 0 ; 1 ; 4 nc