Slow Cooker Rustic Chicken Stew

• 2 lbs boneless skinless chicken breasts, cut into 1 inch cubes
• 3 medium onions, quartered
• 2 carrots, cut into 1 inch cubes
• 2 potatoes, cut into 1 inch cubes
• 2 (14 ounce) cans fat-free chicken broth
• 1 teaspoon celery seed
• 1 teaspoon dried thyme leaves
• 1/2 teaspoon black pepper
• 8 ounces mushrooms, halved
• 1 cup frozen corn
• 1 cup frozen peas

1. Combine the first 5 ingredients in the crockery pot.
2. Stir in the next 5 ingredients.
3. Cover and cook on LOW until the chicken is done and the vegetables are tender, 7-9 hrs.
4. or on HIGH 4-6 hrs.
5. Stir in the peas and cook until they are done, 15 to 30 minutes.
6. (Note: Baby carrots make a quick and easy substitute for the 1" thick carrot slices).

chicken breasts, onions, carrots, potatoes, chicken broth, celery, thyme, black pepper, mushrooms, frozen corn, frozen peas

Taken from www.food.com/recipe/slow-cooker-rustic-chicken-stew-79298 (may not work)