Ingredients:
4 cups ready-to-eat babycut carrots
4 medium Yukon gold potatoes, cut into 1 1⁄2-inch pieces
1 large onion, chopped (1 cup)
2 medium stalks celery, sliced (1 cup)
2 teaspoons dried thyme leaves
1⁄2 teaspoon salt
1⁄2 teaspoon pepper
2 lb boneless skinless chicken thighs
3 cups chicken broth
2 cups fresh sugar snap peas
1 cup whipping cream
1⁄2 cup all-purpose flour

Method:
1 In 5- to 6-quart slow cooker, place carrots, potatoes, onion and celery. Sprinkle with 1 teaspoon of the thyme and the salt and pepper. Top with chicken and broth.

2 Cover; cook on Low heat setting 7 to 8 hours, adding sugar snap peas for last 5 to 10 minutes of cooking.

3 Using slotted spoon, remove chicken and vegetables from cooker; place in serving bowl. Cover to keep warm. Increase heat setting to High. In small bowl, mix whipping cream, fl our and remaining 1 teaspoon thyme; stir into liquid in cooker. Cover; cook on High heat setting about 10 minutes longer or until thickened. Pour sauce over chicken and vegetables.
easy variation:
Don’t have any baby-cut carrots? You can use regular carrots cut into 2-inch lengths instead. Also, frozen, slightly thawed sugar snap peas can be used instead of the fresh.

creamy herbed chicken stew