1 pound boneless, skinless chicken breast, cut into 1-inch pieces
3 tablespoons flour
1/2 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 largeonion, chopped
1 4 ounce cansliced 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
1. In a medium-size bowl, stir together chicken, 2 tablespoons of the flour, 1/4 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 broth. Cover and cook on HIGH for 4 hours or on LOW for 6 hours.
2. In a small bowl, stir together remaining 1 tablespoon flour and the butter until a paste forms. Push the chicken and veggies to one side and whisk paste, remaining 1/4 teaspoon each salt and thyme into slow cooker bowl. Cook 1 more hour or until thickened.