1 cup lowfat evaporated milk
1/4 cup all-purpose flour
1 1/2 lbs chicken leg meat
3/4 lb small fresh button mushrooms
2 potatoes, peeled and cubed
2 cups pearl onions
2 large carrots, coarsely chopped
2 1/4 cups frozen 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 milk and flour until smooth.
Place chicken, mushrooms, potatoes, onions, carrots and
peas in crockpot. Pour in milk mixture and broth. Season
with salt, pepper, marjoram and rosemary. Cook on LOW for
6 hours. Stir in parsley just before seving.
Serves 4
Refrigerate remainder
Can be reheated in microwave
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