| 2 | cups baby-cut carrots |
| 2 | Yukon Gold potatoes, cut into 1 1/2-inch pieces |
| 1/2 | cup chopped onion |
| 1/2 | cup sliced celery |
| 1 | teaspoon dried thyme leaves |
| 1/4 | teaspoon salt |
| 1/4 | teaspoon pepper |
| 1 | pound boneless skinless chicken thighs |
| 1 1/2 | cups Progresso® chicken broth (from 32-ounce carton) |
| 1 | cup snap pea pods |
| 1/2 | cup whipping (heavy) cream |
| 1/4 | cup Gold Medal® all-purpose flour |
Serve with...
Buttermilk-Herb Biscuits
Total Time:
40 min
| 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. |
|
| Chop the onions and slice the celery the night before; refrigerate in plastic wrap or covered plastic containers. Wait until morning to cut potatoes to prevent their turning brown. |
Nutrition Information:
395 ( 170); 19g ( 9g, ncg); 105mg; 650mg; 31g ( 5g, ncg); 30g 100%; 18%; 8%; 20% 1 ; 0 ; 3 ; 3 nc