Creamy Homemade Chicken Stew recipe

4 servings

1 cup lowfat evaporated milk

1/4 cup all-purpose flour

1 1/2 pounds chicken leg meat

3/4 pound small fresh button mushrooms

2 potatoes, peeled and cubed

2 cups pearl onions

2 large carrots, coarsely chopped

2 1/4 cups frozen green peas, thawed

1 cup chicken broth

1/2 teaspoon salt

1/4 teaspoon ground black pepper

1/2 teaspoon dried marjoram

1/4 teaspoon dried rosemary

1/4 cup chopped fresh parsley

In a small bowl stir together evaporated milk and flour until smooth.

Place chicken, mushrooms, potatoes, onions, carrots and peas in slow cooker.

Pour in milk mixture and broth.

Season with salt, pepper, marjoram and rosemary.

Cook on low 6 hours.

Stir in parsley just before serving.