Harvest Chicken and Potatoes

• 1  pound  boneless, skinless chicken breast, cut into 1-inch pieces
• 3  tablespoons  flour
• 1/2  teaspoon  salt
• 1/4  teaspoon  black pepper
• 12  ounces  small new potatoes, scrubbed and halved
• 2  cups  baby carrots, cut into thirds
• 2    celery stalks, cut into 1/2-inch pieces
• 1  large  onion, chopped
• 1  can (4 ounces)  sliced mushrooms, drained
• 2    cloves garlic, minced
• 3/4  teaspoon  dried thyme
• 1/2  teaspoon  dried sage
• 1  cup  low-sodium chicken broth
• 1  tablespoon  unsalted butter, softened

Directions

1. In a medium-size bowl, stir together chicken, 2 tablespoons of the flour, 1/4 teaspoon of the salt and the pepper; add to slow cooker. Stir in potatoes, carrots, celery, onion, mushrooms, garlic, 1/2 teaspoon of the thyme, the sage and broth. Cover and cook on HIGH for 4 hours or on LOW for 6 hours.
2. In a small bowl, stir together remaining 1 tablespoon flour and the butter until a paste forms. Push the chicken and veggies to one side and whisk paste, remaining 1/4 teaspoon each salt and thyme into slow cooker bowl. Cook 1
more hour or until thickened.

Recipe courtesy of Family Circle magazine.