| 1 | lb. | boneless skinless chicken thighs, cut into 1-inch pieces |
| 1 | c | fresh baby carrots, cut in half lengthwise |
| 1 | c. | sliced fresh mushrooms |
| 1/2 | c. | chopped onion |
| 1/2 | c. | water |
| 1/4 | tsp, | garlic powder |
| 1/9 | tsp. | dried thyme leaves |
| 1 | can | ready to serve chicken broth (141/2 oz.) |
| 1 | can | condensed cream of chicken and broccoli (103/4 oz.) (98% fat free, low sodium) |
| 1/2 | c. | milk |
| 3 | tbsp. | all-purpose flour |
| 1 | pkg. | frozen cut broccoli, thawed |
In 31/2 to 4-quart Crockery Pot combine chicken, carrots, mushrooms, onion, water, garlic powder, thyme and broth. Mix well.
Cover and cook on low for 7 to 9 hours or until chicken is no longer pink.
Drain fat from crock pot. In small bowl, combine soup, milk and flour; beat with wire whisk until smooth. Add soup mixture and broccoli to chicken mixture. Cover and cook an additional 30 minutes or until broccoli is tender.
Yield: 5 servings (11/2 cup each)