Instructions: Combine first 14 ingredients in an electric slow cooker. Cover with lid; cook on high-heat setting for 4 hours or until carrot is tender. Combine the water and cornstarch in a small bowl, stirring with a whisk until blended. Add cornstarch mixture and peas to slow cooker; stir well. Cover and cook on high-heat setting 30 additional minutes.

Yield: 8 servings (serving size: 1 1/2 cups).

NOTES :
This recipe uses thighs....but I would actually just cut the whole thigh thing out and have maybe 1 1/2 lb of chicken and add a little extra veges..which I did...I love loads of veges!

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.