Slow Cooker Creamy Herbed Chicken Stew

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

Ingredients

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.