2 cups baby carrots
1 pound red potatoes, cut into quarters
1 small onion, coarsely chopped
1 clove garlic, minced
1 3-1/2 to 4-pound chicken, skin removed and cut into pieces
1 cup chicken broth
3 tablespoons cornstarch
1/2 teaspoon thyme, dried
Salt and black pepper to taste
1 10-ounce package frozen peas, thawed
1/2 cup heavy whipping cream
In a 5- to 6-quart crockpot, combine carrots, potatoes, onion and garlic. Place chicken pieces on top of the vegetables in the pot.
In a 2-cup liquid measuring cup, mix chicken broth, cornstarch, thyme, 1 teaspoon salt and 1/4 teaspoon black pepper with a fork; combine mixture and pour over chicken and vegetables. Cover crockpot and cook on low for 8 hours or on high for 6 hours.
When chicken is cooked, remove vegetables and chicken from the crockpot and keep warm. Stir in peas and cream into liquid; heat throughout. Spoon sauce over chicken and vegetables and serve.