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Your slow cooker does all the work in this home-style chicken and vegetable stew that’s seasoned with rosemary and seasoned salt.
1 1/2 pounds baby red potatoes
1 cup coarsely chopped celery
1 cup coarsely chopped onion
2 pounds boneless skinless chicken thighs
1 cup water
2 teaspoons Lawry's® Seasoned Salt
1/2 teaspoon McCormick® Rosemary Leaves , crushed
1/2 teaspoon McCormick® Black Pepper, Coarse Ground
3 tablespoons cornstarch
1/2 cup milk
1 package (10 ounces) frozen peas and carrots
Place potatoes, celery and onion in slow cooker. Place chicken on top of vegetables. Mix water, seasoned salt, rosemary and pepper in medium bowl until well blended. Pour over chicken and vegetables. Cover.
Cook 8 hours on LOW or 4 hours on HIGH.
Mix cornstarch and milk in small bowl until smooth. Stir into sauce in slow cooker. Stir in peas and carrots. Cover. Cook 15 minutes longer on HIGH or until sauce is thickened. Serve with biscuits, if desired.
Test Kitchen Tips:
•For a quick start in the morning, cut the vegetables into pieces the night before, then refrigerate until you're ready to start cooking.
•For best results, do not remove cover during cooking.
(Amount per serving)