Chicken with Mushrooms, Carrots and Thyme

 This looks like an easy, delicious winter evening meal.  I am sure it would pair nicely with mashed potatoes, noodles, or rice.

1 1/2 C. unsalted chicken broth

3 tbsp. all purpose flour 

12oz. carrots, peeled and cut diagonally into 1/2 inch thick slices

1 8oz. pkg. cremini mushrooms quartered

4 fresh thyme sprigs plus 2 tsp. thyme leaves

1 tbsp. minced fresh garlic

4 boneless skinless chicken breast halves

3/4 tsp. salt, divided 

3/4 tsp. pepper, divided 

1 tbsp. olive oil

1 tbsp. sherry vinegar 

Whisk together broth and flour in a 5-6 quart oval slow cooker.  Add carrots, mushrooms, thyme sprigs, and garlic.

Sprinkle chicken with 1/4 tsp. each of salt and pepper.  Heat oil in a large nonstick skillet over medium high heat. Add chicken to skillet, cook until golden, about 3 minutes per side.  Transfer chicken to cooker. Cover and cook on low until chicken is tender and cooked through, 3 to 3 1/2 hours.

Remove chicken from cooker.  Stir in sherry vinegar and remaining salt and pepper.  Serve chicken with vegetables and sprinkle with thyme leaves.

Serves 4–316 calories, 8g. fat, 43g. protein, 17g. carbohydrates, 638g. sodium