2 (10 3/4 oz.) cans condensed cream of chicken soup (undiluted)
2 c. diced potatoes
2 c. diced butternut squash
1 onion, chopped
2 carrots, chopped
1 c. frozen corn
2 ribs celery, chopped
6 skinless chicken thighs (2 1/2 lb.)
3 tbsp. flour
1/4 c. water
3 tbsp. sour cream
1 c. frozen peas
2 tbsp. parsley
1/2 tsp. salt
1/2 tsp. pepper

In crock-pot, combine soup, potatoes, squash, onion, carrots, celery, corn and spices. Put chicken on top, bone side up. Cover with some of the soup. Cook on low 6 to 7 hours until tender. Remove chicken from pot, then remove meat from bones. Set aside.

In small bowl, combine flour and water. Stir in sour cream. Stir into stew. Cook on high 30 minutes until thick. Add chicken and peas. Serve when peas are cooked over cooked egg noodles.