Recipes out of the Blond Box

1 pound boneless, skinless chicken breast, cut into 1" pieces
3 tablespoons flour
½ teaspoon salt
¼ teaspoon ground black pepper
12 oz. new potatoes, scrubbed and halved
2 cups baby carrots, cut into thirds
2 stalks celery, cut into ½" pieces
1 large onion, chopped
1 can (4 oz.) sliced mushrooms, drained
2 cloves garlic, minced
¾ teaspoon dried thyme
½ teaspoon dried sage
1 cup low-sodium chicken broth
1 tablespoon unsalted butter, softened

1. Add chicken, potatoes, celery, carrots, onion, mushrooms, garlic, sage, broth, and salt to slow cooker. Cover and cook on high 4 hours or on low for 6 hours.
2. Remove chicken and vegetables from slow cooker. In a small bowl, stir together flour and butter until a paste forms. Whisk paste into slow cooker bowl; add thyme. Return chicken and vegetables to cooker, and cook 1 hour more or until thickened.