Recipe of the Day: Slow Cooker Creamy Herbed Chicken Stew

This recipe comes from Betty Crocker.  Since boneless, skinless chicken breast is on sale right now you might want to get that (assuming it is cheaper than the thighs).

Slow Cooker Herbed Chicken Stew

2 cups baby-cut carrots

2 Yukon Gold potatoes, cut into 1 1/2-inch pieces

1/2 cup chopped onion

1/2 cup sliced celery

1 teaspoon dried thyme leaves

1/4 teaspoon salt

1/4 teaspoon pepper

1 pound boneless skinless chicken thighs

1 1/2 cups Progresso® chicken broth (from 32-ounce carton)

1 cup snap pea pods

1/2 cup whipping (heavy) cream

1/4 cup Gold Medal® all-purpose flour 

• Place carrots, potatoes, onion and celery in 3 1/2- to 5-quart slow cooker.
• Sprinkle half of the thyme, the salt and pepper over vegetables in slow cooker. Place chicken on vegetables. Pour broth over top.
• Cover and cook on low heat setting 7 to 8 hours or until juice of chicken is clear when center of thickest part is cut (180°F) and vegetables are tender. Add pea pods; cook 5 to 10 minutes or until crisp-tender.
• 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.