1 stewing chicken (5 lb.)
3 tbsp. butter
2 tsp. thyme
1 can condensed beef broth
3 tbsp. all-purpose flour
1 sm. can evaporated milk

Brown chicken on all sides in butter and thyme until golden. Combine browned chicken and beef broth in slower cooker and cover. Cook on low for 10 hours or on high for 5 hours. Remove chicken to a heated platter and keep warm. Turn heat control to high.

Combine flour and evaporated milk in a cup; stir into liquid in slow cooker until well blended. Cover, cook 15 minutes. Taste and season with salt and pepper.