Herbed Chicken and Veggies (Slow Cooker)


Serves 6

3 boneless, skinless chicken breasts, cut into bite-sized pieces
1⁄2 c (15 oz.) of Libby’s® Sweet Peas drained
2 potatoes cubed
1 small can sliced mushrooms drained
1 onion cut into wedges
1⁄2 c dry white wine
3 tbsp flour
1 c chicken stock
2 tbsp olive oil
1 tbsp honey
1 tbsp dried parsley
2 tsp italian seasoning
1⁄2 tsp garlic powder
1⁄2 tsp thyme

In a medium pan, cook the chicken until no longer pink. Add the chicken, carrots, sweet peas, potatoes, mushrooms and onion to the slow cooker.

In a medium bowl, whisk together the white wine and flour (can also shake it up in a glass jar).Add stock and remaining ingredients to the wine and flour mixture and pour it over the vegetables.

Cook on low heat for 6-8 hours.