1Spray 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.
2Cover; cook on Low heat setting 7 to 8 hours, adding pea pods for last 5 to 10 minutes of cooking.
3Remove 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.