Slow Cooker Creamy Herbed Chicken Stew

Ever wish dinner was ready when you got home? Now it can be! Mmm--homemade chicken stew. ...MORE + LESS -

2 cups (500 mL) baby-cut carrots

2 Yukon Gold potatoes, cut into 1 1/2-inch (3.75 cm) pieces

1/2 cup (125 mL) chopped onion

1/2 cup (125 mL) sliced celery

1 tsp (5 mL) dried thyme leaves

1/4 tsp (1 mL) salt

1/4 tsp (1 mL) pepper

1 lb (500 g) boneless skinless chicken thighs

1 1/2 cups (375 mL) chicken broth

1 cup (250 mL) snap pea pods

1/2 cup (125 mL) whipping (heavy) cream

1/4 cup (50 mL) all-purpose flour

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1

Place carrots, potatoes, onion and celery in 3 1/2- to 5-quart slow cooker.
2

Sprinkle half of the thyme, the salt and pepper over vegetables in slow cooker. Place chicken on vegetables. Pour broth over top.
3

Cover and cook on low heat setting 7 to 8 hours or until juice of chicken is clear when center of thickest part is cut (180ºF) and vegetables are tender. Add pea pods; cook 5 to 10 minutes or until crisp-tender.
4

Remove chicken and vegetables from slow cooker to serving bowl, using slotted spoon. Cover with aluminum foil; keep warm. Increase cooker to high heat setting. Mix whipping cream, flour and remaining thyme; stir into liquid in cooker. Cover and cook about 10 minutes or until thickened. Pour over chicken and vegetables.

Do-Ahead: Chop the onions and slice the celery the night before; refrigerate in plastic wrap or covered plastic containers. Wait until morning to cut potatoes to prevent their turning brown.