Slow Cooker Creamy Herbed Chicken Stew (Cooking for 2)

 

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

• 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.