Chicken Stew With Vermouth - cooking recipe

Ingredients

3 lbs chicken breasts, and thighs (boneless skinless)
3/4 cup chicken broth
1/2 cup dry vermouth
4 new potatoes, cubed
4 carrots, sliced
4 ounces small mushrooms, halved
1 large onion, sliced
2 celery ribs, sliced
1 teaspoon minced garlic
1/2 teaspoon dried thyme
salt and pepper

Preparation

Combine all ingredients except salt and pepper in a slow cooker.
Cover and cook on low 6-8 hours.
Season to taste with salt and pepper.