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Prep 15min
Total6hr35min
Servings2
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Ingredients
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
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Steps
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 (165°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.
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Leftover chicken broth? Freeze it in an ice cube tray for later adding to soups and stews.
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