Slow Cooker Creamy Herbed Chicken Stew - cooking recipe

Ingredients

4 cups baby carrots
4 medium yukon gold potatoes, cut into 1 1/2 inch pieces
1 large onion, chopped (1 cup)
2 medium stalk celery, sliced (1 cup)
1 teaspoon dried thyme
1/2 teaspoon salt
1/2 teaspoon pepper
2 lbs boneless skinless chicken thighs
3 cups chicken broth (low sodium)
2 cups fresh sugar snap peas
1 cup whipping cream
1/2 cup all-purpose flour
1 teaspoon dried thyme

Preparation

In a 5-6 quart slow cooker, place the carrots, potatoes, onion, and celery; sprinkle with 1 teaspoon thyme, the salt and pepper.
Top with chicken; pour in the broth.
Cover; cook on LOW for 6-8 hours, adding the pea pods for the last 5-10 minutes of cooking.
Remove the chicken and vegetables from the cooker to serving bowl, using slotted spoon; cover to keep warm.
Increase heat setting to HIGH; in a small bowl, mix whipping cream, flour, and 1 teaspoon thyme; stir into liquid in cooker.
Cover and cook about 10 minutes or until thickened (don't let mixture boil).
Pour sauce over chicken and vegetables.