It is Saturday night and I am trying to catch up...we have been building sims and washing windows and putting up storm windows, from the way the squirrels are behaving cold weather is definitely on it's way! Another sure sign? I packed away all of my sandals and our beach towels. Sigh.
They are forecasting rain and a fall-like day tomorrow, I may need to haul out the crockpot and whip up some of this: (that is why they call it comfort food....)
CREAMY HERBED CHICKEN STEW
4 c. baby carrots ( 1 lb. bag)
4 med. yukon gold potatoes, cut into 1 1/2" pcs
1 lg onion, chopped
1 tsp dried thyme
1/2 tsp salt
1/2 tsp pepper
2 lbs. boneless, skinless chicken thighs
3 c. chicken broth
2 c. fresh snap pea pods
1 c. half & half
1/2 c. flour
1 tsp thyme
Place carrots, potatoes, and onions in crockpot. Sprinkle with 1 tsp of thyme, salt, and pepper. Top with chicken thighs and broth. Cover and cook on LOW for 7 to 8 hours, adding pea pods in last 5 to 10 min. of cooking.
Remove chicken and vegetables from cooker to serving bowl, keep warm. Increase heat setting to HIGH. Mix half and half, flour, and 1 tsp thyme in a small bowl, stir into liquid still in crockpot. Cover and cook about 10 min. until thickened. Pour sauce over chick and veggies. Makes twelve 1 and 1/2 c. servings. We like it with warm biscuits!