Slow Cooker Creamy Herbed Chicken Stew

You can substitute dry thyme for the fresh using 1 tsp. dry for the 1 Tbs. fresh. You can be creative with the herbs in this stew.

2 cups		Carrots, cubed
2		Yukon Gold potatoes, cut into 1 1/2-inch pieces
1/2 cup		Chopped onion
1/2 cup		Sliced celery
1 Tbs		Fresh thyme leaves
1/4 tsp		Salt
1/4 tsp		Pepper
1 lb		Boneless skinless chicken thighs
1 1/2 cups		Chicken stock broth
1 cup		Green Beans
1/2 cup		Whole Milk
1/4 cup		All-purpose flour

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 4-5 hours or until juice of chicken is clear when center of thickest part is cut (180°F) and vegetables are tender. Add green beans; 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 milk, flour and remaining thyme; making sure to mix until all lumps are gone. Stir into liquid in cooker. Cover and cook about 10 minutes or until thickened. Return chicken and vegetables to slow cooker and carefully combine.

Servings: 4

Yield: 1 quart

Preparation time: 15 minutes

Cooking time: 5 hours

Ready in: 6 hours

Nutrition Facts

Serving size: 1 serving

Percent daily values based on a 2000 calorie diet.

Nutrition information calculated from recipe ingredients.