INGREDIENTS
4
cups ready-to-eat baby-cut carrots
4
medium Yukon gold potatoes, cut into 1 1/2-inch pieces
1
large onion, chopped (1 cup)
2
medium stalks celery, sliced (1 cup)
1
teaspoon dried thyme leaves
2
lb boneless skinless chicken thighs
3
cups Progresso® chicken broth (from 32-oz carton)
2
cups fresh snap pea pods
1/2
cup all-purpose flour
1
teaspoon dried thyme leaves
DIRECTIONS
1
Spray 5- to 6-quart slow cooker with cooking spray. Place carrots, potatoes, onion and celery in cooker. Sprinkle with 1 teaspoon thyme, the salt and pepper. Top with chicken. Pour in broth.
2
Cover; cook on Low heat setting 7 to 8 hours, adding pea pods for last 5 to 10 minutes of cooking.
3
Remove chicken and vegetables from cooker to serving bowl, using slotted spoon; cover to keep warm. Increase heat setting to High. In small bowl, mix whipping cream, flour and 1 teaspoon thyme; stir into liquid in cooker. Cover; cook about 10 minutes or until thickened. Pour sauce over chicken and vegetables.
High Altitude (3500-6500 ft)
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