Creamy Herbed Chicken Stew

1 cup carrots, sliced

1 potato, peeled and cubed

1/4 cup chopped onion

1/4 cup sliced celery

1/2 tsp thyme

1/8 tsp salt

1/8 tsp pepper

1/2 pound boneless skinless chicken

3/4 cup chicken broth

1/2 cup snap pea pods

1/4 cup heavy whipping cream

2 Tbsp all purpose flour

Place carrots, potato, onion, and celery in slow cooker.  Sprinkle half of the thyme, the salt and pepper over vegetables in slow cooker.  Place chicken on vegetables.  Pour broth over top.  Cover and cook on low heat setting 6-7 hours or until juice of chicken is clear and vegetables are tender.  Add pea pods; cook 5-10 minutes or until crisp-tender.  Remove chicken and vegetables from slow cooker to serving bowl, using slotted spoon.  Cover with 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. 

Serves 3