Pennsylvania-Dutch Chicken Stew

• 2 (11 ounce) cans cream of chicken soup
• 2 cups diced potatoes
• 2 cups diced peeled butternut squash
• 2 cups sliced carrots
• 1 1/2 cups frozen pearl onions
• 1 cup frozen corn
• 2 celery ribs, chopped
• 2 tablespoons snipped fresh dill
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• 6 skinless chicken thighs, trimmed
• 3 tablespoons flour
• 1/4 cup water
• 3 tablespoons sour cream
• 1 cup frozen baby peas, thawed
• cooked egg noodles

1. In 5 qt crockpot, combine soup, potatoes, squash, carrots, corn, celery, dill, salt, and pepper. Top with thighs, bone side up.
2. Cover and cook on low 6-7 hours.
3. Remove thighs to cool. Skim fat from crockpot.
4. In small bowl, combine flour and water. Add sour cream. Stir into veggies. Cover and cook on high for 30 minutes.
5. Shred chicken and add to stew. Add peas. Serve on noodles.

cream of chicken soup, potatoes, butternut squash, carrots, frozen pearl onions, frozen corn, celery, dill, salt, pepper, chicken, flour, water, sour cream, frozen baby peas, egg noodles

Taken from www.food.com/recipe/pennsylvania-dutch-chicken-stew-303615 (may not work)