| | Directions |
- In a 5-to-6-quart slow cooker, combine the chicken, onions, carrots, potatoes and broth.
- Stir in the celery seeds, thyme, pepper, mushrooms and corn.
- Cover and cook on low until the chicken is done and the vegetables are tender, about 7 to 9 hours, or on high for 4 to 6 hours.
- Stir in the peas and cook until they're done, about 15 to 30 minutes.
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Prep Time: 30 minutes
Cook Time: 6 or more hours
Servings: 8
|  | | Ingredients | | - | | 2 pounds boneless, skinless chicken breasts, washed, patted dry, cut into 1-inch cubes |
| - | | medium onion, peeled, quartered |
| - | | 2 large carrots, peeled, cut into 1-inch-thick slices |
| - | | 2 potatoes , peeled, cut into 1-inch cubes |
| - | | 2 cans (14 oz. each) chicken broth |
| - | | 1 teaspoon celery seed |
| - | | 1 teaspoon dry thyme leaves |
| - | | 1/2 teaspoon black pepper |
| - | | 8 ounces mushrooms , cleaned, halved |
| - | | 1 cup frozen corn |
| - | | 1 cup frozen peas |
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