Pennsylvania Dutch Chicken Stew

• 2 cans reduced fat, condensed cream of chicken soup undisputed
• 2 cups (1/2 in diced) peeled Yukon gold potatoes
• 2 cups (1/2 in diced) peeled butternut squash
• 2 cups (1/2 in thick sliced) carrots
• 1 1/2 cups frozen small white onions
• 1 cup frozen corn
• 2 ribs celery, chopped
• 2 tbsp snipped fresh dill
• 1/2 tsp each salt and freshly ground pepper
• 6-8 skinless boneless chicken thighs fat trimmed
• 3 tbsp flour
• 1/4 cup water
• 3 tbsp fat-free sour cream
• 1 cup frozen baby peas
• Freshly coked and drained egg noodles

1. In 4-5 qt. slow-cooker, combine soup, potatoes, squash, carrots, onions, corn, celery, dill, salt and pepper. Put thighs on top
2. Cover and cook on low 6-7 hours until chicken and vegetables are tender
3. Transfer chicken to cutting board to cool slightly. Skim fat from surface of veg. Mixture
4. In small bowl, stir together flour and water until blended; stir in sour cream. Stir into veg mixture; cover and urn cooker on high. Cook 30 min until thickened
5. Meanwhile, shred meat and stir into veg mix with peas
6. Serve over noodles

condensed cream, gold potatoes, butternut squash, carrots, frozen small white onions, frozen corn, celery, dill, salt, chicken, flour, water, sour cream, frozen baby peas, egg noodles

Taken from www.epicurious.com/recipes/member/views/pennsylvania-dutch-chicken-stew-52736741 (may not work)