This recipe came in a big booklet of slow cooker recipes that my friend Tricia sent me. This is the first recipe that I tried and it was yummy. We thought the broth could have been thicker but the flavour was tasty.
1 pound boneless skinless chicken thighs -- cut in 1" pieces
3-4 carrots, chopped
8 oz sliced fresh mushrooms
1/2 cup chopped onion
1/2 cup water
1/4 teaspoon garlic powder
1/8 teaspoon dried thyme leaves
1 3/4 cup chicken broth
1 can condensed cream of celery soup
1/2 cup milk
3 tablespoons all-purpose flour (**could add more - we would have liked it to be thicker)
2 1/2 cups fresh broccoli, chopped
In 3 1/2 to 4-quart Crock-Pot slow cooker, combine chicken, carrots, mushrooms, onion, water,
garlic powder, thyme and broth; mix well. Cover; cook on low setting for 7 to 9 hours or until
chicken is no longer pink. Skim fat from slow cooker if necessary.
In small bowl, combine soup, milk and flour; beat with wire whisk until smooth.
Add soup mixture and broccoli to chicken mixture.
Cover; cook an additional 30 minutes or until broccoli is tender. (We found it only took about 20 minutes).