Ingredients
1 cup baby-cut carrots
1 yukon Gold potato, cut into 1 1/2-inch pieces
¼ cup chopped onion
¼ cup sliced celery
½ teaspoon dried thyme leaves
1/8 teaspoon salt
1/8 teaspoon pepper S
½ pound boneless skinless chicken thighs
¾ cup Progresso™ chicken broth (from 32-ounce carton) S
1/2cup snap pea pods
1/4 cup whipping (heavy) cream
2 tablespoons Gold Medal™ all-purpose flour
Steps
• 1 Place carrots, potato, onion and celery in 2 1/2- to 3 1/2-quart slow cooker.
• 2 Sprinkle half of the thyme, the salt and pepper over vegetables in slow cooker. Place chicken on vegetables. Pour broth over top.
• 3 Cover and cook on low heat setting 6 to 7 hours or until juice of chicken is clear when center of thickest part is cut (180ºF) and vegetables are tender. Add pea pods; cook 5 to 10 minutes or until crisp-tender.
• 4 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.