1 lb boneless, skinless chicken breasts, cut into bite-size pieces
3 tbsp all-purpose flour
1/2 tsp salt
1/4 tsp black pepper
3/4 lb small new red potatoes, scrubbed and cut in half
2 cups baby carrots, cut into thirds
2 celery stalks, cut into 1/2-inch pieces
1 large onion, chopped
1 can (4-oz) sliced mushrooms, drained
2 cloves garlic, minced
3/4 tsp dried thyme
1/2 tsp dried sage
1 cup chicken broth
1 tbsp unsalted butter, softened
In a medium-size bowl combine the chicken, 2 tablespoons of the flour, half of the salt, and the pepper. Add the mixture to the slow cooker or crockpot. Stir in the potatoes, carrots, celery, onion, mushrooms, garlic, 1/2 teaspoon of the thyme, the sage and chicken broth. Place lid on cooker and set on high for 4 hours or on low for 6 hours.
In a small bowl, stir the butter and the remaining tablespoon of flour together until a paste forms. Push the chicken and veggies to one side in the cooker and whisk the paste, remaining salt and remaining thyme into the cooker. Cook for 1 more hour to thicken.
Note: This recipe has an equal number of protein and carbs per serving which makes it a good diabetic dish.