- In a 5-to-6-quart slow cooker, combine the chicken, onions, carrots, potatoes and broth.
- Stir in the celery seeds, thyme, pepper, mushrooms and corn.
- Cover and cook on low until the chicken is done and the vegetables are tender, about 7 to 9 hours, or on high for 4 to 6 hours.
- Stir in the peas and cook until they're done, about 15 to 30 minutes.
|Prep Time: 30 minutes|
Cook Time: 6 or more hours
|-||2 pounds boneless, skinless chicken breasts, washed, patted dry, cut into 1-inch cubes|
|-|| medium onion, peeled, quartered|
|-||2 large carrots, peeled, cut into 1-inch-thick slices|
|-||2 potatoes , peeled, cut into 1-inch cubes|
|-||2 cans (14 oz. each) chicken broth|
|-||1 teaspoon celery seed|
|-||1 teaspoon dry thyme leaves|
|-||1/2 teaspoon black pepper|
|-||8 ounces mushrooms , cleaned, halved|
|-||1 cup frozen corn|
|-||1 cup frozen peas|