Crock-Pot Chicken Stew - cooking recipe

Ingredients

2 (10 3/4 oz.) cans condensed cream of chicken soup (undiluted)
2 c. diced potatoes
2 c. diced butternut squash
1 onion, chopped
2 carrots, chopped
1 c. frozen corn
2 ribs celery, chopped
6 skinless chicken thighs (2 1/2 lb.)
3 Tbsp. flour
1/4 c. water
3 Tbsp. sour cream
1 c. frozen peas
2 Tbsp. parsley
1/2 tsp. salt
1/2 tsp. pepper

Preparation

In crock-pot, combine soup, potatoes, squash, onion, carrots, celery, corn and spices. Put chicken on top, bone side up. Cover with some of the soup. Cook on low 6 to 7 hours until tender. Remove chicken from pot, then remove meat from bones. Set aside.