Pennsylvania-Dutch Chicken Stew

• 2 Cans (10 3/4 oz each) reduced-fat, condensed cream of chicken soup, undiluted
• 2 cups (1/2-in. dice) peeled Yukon Gold Potatoes
• 2 cups (1/2-in. dice) peeled butternut squash
• 2 cups (1/2-in. thick) carrots
• 1 1/2 cups frozen, small white onions
• 1 cup frozen corn kernels
• 2 ribs celery, chopped
• 2 TBS snipped fresh dill
• 1/2 tsp each salt and freshly ground pepper
• 6 skinless chicken thighs (2 1/2 lbs), trimmed of visible fat
• 3 TBS all-purpose flour
• 1/4 cup water
• 3 TBS fat-free sour cream
• 1 cup frozen baby peas, thawed

1. > In a 4- or 5- qt slow-cooker, combine soup, potatoes, squash, carrots, onions, corn celery, dill, salt and pepper. Put thights on top, bone side up.
2. >Cover: cook on low-heat setting for 6 to 7 hours until chicken and vegetables are tender.
3. >Transfer chicken to cutting board to cool slightly. Skim fat from surface of vegetable mixture.
4. >In small bowl, stir together flour and water until blended; stir in sour cream. Stir into vegetable mixture; cover, and set slow cooker on high. Cook 30 minutes longer, until mixture thickens.
5. >Meanwhile, remove bones and visible fat from chicken. Shred meat, then stir into vegetable mixture with peas. Heat through.
6. >Serve over noodles.

chicken soup, potatoes, carrots, onions, corn, celery, dill, salt, chicken, flour, water, sour cream, frozen baby peas

Taken from www.epicurious.com/recipes/member/views/pennsylvania-dutch-chicken-stew-52736381 (may not work)