The slow cooker allows the vegetables and chicken to all meld the flavors together and have a thick, creamy texture to the liquid. It takes a while but is well worth the wait.
Prep Time::15 mins
Cook Time:: 6 hrs
Total Time:: 6 hrs 15 mins
Servings::4
Yield::4 servings
Ingredients
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1 cup lowfat evaporated milk
¼ cup all-purpose flour
1 ½ pounds chicken leg meat
¾ pound small fresh button mushrooms
2 potatoes, peeled and cubed
2 cups pearl onions
2 large carrots, coarsely chopped
2 ¼ cups frozen green peas, thawed
1 cup chicken broth
½ teaspoon salt
¼ teaspoon ground black pepper
½ teaspoon dried marjoram
¼ teaspoon dried rosemary
¼ cup chopped fresh parsley
Directions
In a small bowl stir together evaporated milk and flour until smooth. Place chicken, mushrooms, potatoes, onions, carrots and peas in slow cooker. Pour in milk mixture and broth. Season with salt, pepper, marjoram and rosemary. Cook on low 6 hours. Stir in parsley just before serving.