Slow Cooker Creamy Chicken Stew

Preparation time: 15 minutes
Cook time: 6 hours
Total time: 6 hours 15 minutes
Yield: 3-4 Servings

Ingredients:

• 2 Tbsp. vegetable oil
• 2-3 boneless, skinless chicken breasts, frozen
• 4 oz. white mushrooms, chopped
• 2 russet potatoes, peeled and diced
• 10 baby carrots, sliced
• 2 tsp. onion powder
• 2 tsp. garlic powder
• 1 tsp. dried thyme 
• 1 bay leaf
• Salt and pepper, to taste
• 1 Tbsp. unsalted butter
• 3 cups chicken broth
• 1/2 cup heavy cream
• 1/4 cup all-purpose flour
• 1/4 cup cold water
• 1 Tbsp. coarsely chopped flat-leaf parsley

Directions:

1. Add the vegetable oil to your slow cooker.  Place the frozen chicken at the bottom then top with the prepared vegetables (mushroom, potato, and carrots). Add the onion powder, garlic powder, thyme, bay leaf, salt, and pepper.  Then put in the butter and chicken broth.  Stir to combine ingredients then cover and cook on low for 6 hours.
2. Once the soup has been cooking for 5 1/2 hours, shred the chicken and add the heavy cream.  Stir the flour and 1/4 cup water together in a different container then stir into the soup.  Let the soup cook for another 30 minutes to thicken and heat back up before serving.
3. Garnish with parsley, serve hot.

Recipe adapted from "Creamy Chicken Stew" found on foodandwine.com