Pennsylvania-Dutch Chicken Stew

Ingredients

• 2 (11 ounce) cans cream of chicken soup

• 2 cups diced potatoes
• 2 cups diced peeled butternut squash
• 2 cups sliced carrots
• 1 1/2 cups frozen pearl onions
• 1 cup frozen corn
• 2 celery ribs, chopped
• 2 tablespoons snipped fresh dill
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• 6 skinless chicken thighs, trimmed
• 3 tablespoons flour
• 1/4 cup water
• 3 tablespoons sour cream
• 1 cup frozen baby peas, thawed
• cooked egg noodles

Directions

1. 1

   In 5 qt crockpot, combine soup, potatoes, squash, carrots, corn, celery, dill, salt, and pepper. Top with thighs, bone side up.

2. 2

   Cover and cook on low 6-7 hours.

3. 3

   Remove thighs to cool. Skim fat from crockpot.

4. 4

   In small bowl, combine flour and water. Add sour cream. Stir into veggies. Cover and cook on high for 30 minutes.

5. 5

   Shred chicken and add to stew. Add peas. Serve on noodles.