6 3boneless, skinless chicken breasts, cut into bite-sized pieces 1cn(8.25 oz) of Libby’s® sliced carrots, drained 1cn(8.5 oz) of Libby’s® sweet peas, drained 2potatoes, cubed 1small can sliced mushrooms, drained 1onion, cut into wedges 0.5cdry white wine 3tbspFlour 1cchicken stock 2tbspOlive oil 1tbsphoney 1tbspdried parsley 2tspItalian seasoning 0.5tspGarlic powder 0.5tspthyme In a medium pan, cook the chicken until no longer pink. Add the chicken, carrots, sweet peas, potatoes, mushrooms and onion to the slow cooker. In a medium bowl, whisk together the white wine and flour (can also shake it up in a glass jar). Add stock and remaining ingredients to the wine and flour mixture and pour it over the vegetables. Cook on low heat for 6-8 hours.