Ingredients
Preparation
In a cast aluminum slow cooker or a separate pan, brown the chicken on both sides for 3 to 5 minutes on High.
Remove the chicken, then add the potatoes, onion, carrot, celery, and corn to the slow cooker. Season with salt and pepper, to taste.
Pour the chicken stock onto the vegetables, then add the chicken thighs to cover the vegetables.
Cook on Low for 6 hours or on High for 4 hours.
About 15 minutes before the timer is done, remove the chicken.
Make a paste out of the flour and butter, using a fork to mash it together. Add the paste, heavy cream, and peas to the vegetable mixture, then stir.
Serve with biscuits and parsley, and enjoy!
