Slow Cooker Chicken Stew

• 1 lb boneless, skinless chicken breasts or thighs
• 1/4 tsp poultry seasoning
• 1 Salt and pepper
• 2 tbsp flour
• 2 tbsp oil
• 4 medium Yukon gold potatoes
• 2 stalks celery
• 4 medium carrots
• 1 medium yellow onion
• 1/4 cup fresh parsley
• 1 can cream of chicken soup
• 1 soup can water
• 1/2 tsp dried thyme

1. Cut the chicken into bite-sized pieces (roughly 3/4).
2. Sprinkle with poultry seasoning, flour, salt, and pepper to taste.
3. Heat the oil in a pan over medium to medium-high heat.
4. Add the chicken, working in batches if necessary to avoid crowding the pan, and cook until lightly browned on all sides.
5. Place the chicken in a slow cooker.
6. Cut the potatoes and celery into roughly 3/4 inch pieces and add to the cooker.
7. Peel the carrots and cut them into similarly sized pieces.
8. Do the same with the onion.
9. Roughly chop the parsley and add it into the slow cooker with all the vegetables and the chicken.
10. In a small bowl, combine the cream of chicken soup with water, salt, pepper, and thyme.
11. Pour over chicken and vegetables in the cooker.
12. Cover and cook on high for 4-5 hours.
13. Serve with a side of biscuits.

chicken breasts, poultry seasoning, salt, flour, oil, gold potatoes, stalks celery, carrots, yellow onion, fresh parsley, cream of chicken soup, water, thyme

Taken from cookpad.com/us/recipes/349439-slow-cooker-chicken-stew (may not work)