1 cup Evaporated Milk
1/4 cup all-purpose flour
1 & 1/2 lbs. chicken meat
3/4 lb. small fresh button mushrooms
2 to 3 potatoes, peeled & cubed
2 cups pearl onions
2 large carrots, coarsely chopped
2 & 1/4 cups frozen green peas, thawed
1 cup chicken broth
1/2 tsp. salt
1/4 tsp. black pepper
1/2 tsp. dried Marjoram
1/4 tsp. dried Rosemary
1/4 tsp. dried Parsley

PREPARATION:

In a small bowl stir together evaporated milk and flour until smooth. Place chicken, mushrooms, potatoes, onions, carrots and peas in Slow Cooker. Pour in milk mixture and chicken broth. Season with salt, pepper, marjoram, rosemary and parsley. Cook on low setting for 6 hours or high for 4 hours.