Slow Cooker Creamy Herbed Chicken Stew

• 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

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

baby carrots, gold potatoes, onion, stalk celery, thyme, salt, pepper, chicken thighs, chicken broth, fresh sugar, whipping cream, allpurpose, thyme

Taken from www.food.com/recipe/slow-cooker-creamy-herbed-chicken-stew-447367 (may not work)