8 oz. cremini mushrooms, stems trimmed and halved
4 carrots, cut into 1-inch pieces
1 medium onion, chopped
1/3 c. flour
2 sprigs fresh thyme
1 bay leaf
1/2 c. water
1 1/2 pounds boneless, skinless chicken thighs (about 8)
Kosher salt and black pepper
1 sheet puff pastry (half a 17.3-ounce package), thawed
1 c. frozen peas
1 c. frozen green beans
1/3 c. heavy cream
- In a 4 to 6 quart slow cooker, mix together the mushrooms, carrots, onion, flour, thyme, bay leaf, and 1/2 c. water. Place the chicken on top; season with 1 t. salt and 1/4 t. pepper.
- Cover and cook until the chicken and vegetables are tender, on low for 7 to 8 hours or on high for 4 to 5 hours.
- 30 minutes before serving, heat oven to 425. Using a large glass, cut the pastry into 4 circles. Place on a baking sheet and bake until golden, 8 to 10 minutes.
- Ten minutes before serving, add the peas, green beans, cream, and 1/2 t. salt to the chicken mixture and stir to combine. Cover and cook on high until heated through, 5 to 10 minutes more. To serve, place the chicken mixture in bowls and top with the pastry rounds.
