Slow Cooker Chicken with Tomatoes and Vegetables

Slow Cooker Chicken with Tomatoes and Vegetables

Serves: 6-8

Ingredients
2 lbs of boneless, skinless, chicken thighs cut into one inch strips
1 tsp salt
1/2 tsp black pepper
1 cup white wine
1 cup unsweetened almond milk
1 1/2 tsp Worcestershire sauce
2 tsp red wine vinegar
1 tsp Italian Seasoning
1 large onion chopped
1 large carrot chopped
1/4 cup flour
2 cups low sodium vegetable broth
1 tsp fresh parsley chopped
1 (4 ounce) box of cherry tomatoes, halved
1 bag of frozen peas – optional

Directions:
In slow cooker brown chicken for about 6 minutes on each side.  Make sure chicken does not touch each other.  Depending on how much chicken you use you may have to brown them in batches.  As you brown the chicken place in a dish and set aside.  Once all the chicken is done remove from the dish and transfer to a large 6 to 8 qt slow cooker. Then add all the ingredients to the slow cooker with the chicken and reserve 1 cup of broth from the slow cooker and cook on low for 6 to 8 hours.  Next take the reserved broth and add the flour and almond milk whisking until there are no lumps. Then add back to the slow cooker. At this point you can add your frozen peas (optional) and cook remaining 15 minutes.