Burgundy Chicken Stew - cooking recipe

Ingredients

3 lbs chicken, cut up
1/2 cup chicken broth
1/2 cup Burgundy wine
8 ounces mushrooms, halved
6 small new potatoes, scrubbed
1 cup frozen pearl onions, thawed
2/3 cup sliced green onion
1 garlic clove, crushed
3/4 teaspoon thyme leaves
1 -2 tablespoon cornstarch
2 -4 tablespoons water
salt and pepper

Preparation

Combine all ingredients except cornstarch, water, salt and pepper in slow cooker; cover and cook on low 6-8 hours.
Turn heat to high and cook 10 minutes. Add combined cornstarch and water, stirring 2-3 minutes.