1 pound boneless, skinless chicken breasts, cut into 1 inch pieces
3 tablespoons flour
1/4 teaspoon salt
1/4 teaspoon black pepper
12 ounces small new potatoes, scrubbed and halved
2 cups baby carrots, cut into thirds
2 celery stalks, cut into 1/2 inch pieces
1 large onion, chopped
1 can (4 ounces) sliced mushrooms, drained
2 cloves garlic, minced
3/4 teaspoon dried thyme
1/2 teaspoon dried sage
1 cup low-sodium chicken broth
1 tablespoon unsalted butter, softened

In a medium-sized bowl, stir together chicken, 2 tablespoons of the flour, 1/2 teaspoon of
the salt and the pepper; add to slow cooker. Stir in potatoes, carrots, celery, onion,
mushrooms, garlic, 1/2 teaspoon of the thyme, the sage and the broth. Cover and cook
on HIGH for 4 hours or on LOW for 6 hours.

In a small bowl, stir together remaining 1 tablespoon flour and the butter until a paste
forms. Push the chicken and vegetables to one side and whisk paste, remaining 1/4
teaspoon each salt and thyme into slow cooker bowl. Cook i more hour or until thickened.

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