Ingredients
2 Cans (10 3/4 oz each) reduced-fat, condensed cream of chicken soup, undiluted
2 cups (1/2-in. dice) peeled Yukon Gold Potatoes
2 cups (1/2-in. dice) peeled butternut squash
2 cups (1/2-in. thick) carrots
1 1/2 cups frozen, small white onions
1 cup frozen corn kernels
2 ribs celery, chopped
2 TBS snipped fresh dill
1/2 tsp each salt and freshly ground pepper
6 skinless chicken thighs (2 1/2 lbs), trimmed of visible fat
3 TBS all-purpose flour
1/4 cup water
3 TBS fat-free sour cream
1 cup frozen baby peas, thawed
Preparation
In a 4- or 5- qt slow-cooker, combine soup, potatoes, squash, carrots, onions, corn celery, dill, salt and pepper. Put thights on top, bone side up. Cover: cook on low-heat setting for 6 to 7 hours until chicken and vegetables are tender. Transfer chicken to cutting board to cool slightly. Skim fat from surface of vegetable mixture. In small bowl, stir together flour and water until blended; stir in sour cream. Stir into vegetable mixture; cover, and set slow cooker on high. Cook 30 minutes longer, until mixture thickens. Meanwhile, remove bones and visible fat from chicken. Shred meat, then stir into vegetable mixture with peas. Heat through. Serve over noodles.
