crockpot chicken pot pie

3 cups chicken broth
1 teaspoon dried thyme
3-4 Yukon gold potatoes, peeled and cut into cubes (I like to leave the peels on)
2 cups carrots, sliced
3 cups cooked chicken, shredded or chopped (I used canned chicken)
1 cup frozen peas, defrosted
1 cup frozen corn, defrosted
2 tablespoons butter, room temperature
2 tablespoons whole wheat flour
2 cups prepared mashed potatoes

Coat the inside of your slow cooker pot with cooking spray, brush with oil, or line with a slow cooker liner.

Add the broth to the slow cooker, followed by the thyme, potatoes, and carrots. Stir. Cover and cook on high for 3 hours or until potatoes are tender.

In a small bowl, combine the flour and butter to form a paste. Add the butter mixture, chicken, peas, and corn. Stir to combine. Spread the mashed potatoes on top and cook for 1 hour.

Serve warm from the pot.

beef and barley soup

1 lb stew meat
1/2 onion
1/2- 1 cup green beans
1/2- 1 cup carrots
1/2 can of corn or 1 cup frozen
2-3 potatoes
1/3 cup barley (try to use regular barley not quick barley)
1/2 tsp thyme
1/2 tps parsley
1/2 tsp oregano
1/2 tsp basil
salt and pepper to taste
6-8 cups beef broth (low sodium even better!)
1/4 cup water
1/4 cup corn starch

Brown the stew meat in olive or canola oil in a large pot. Add onions, carrots, and green beans.  Saute for a couple of minutes. Add the beef broth and seasonings. Simmer for 1 hour.

Add potatoes and corn. Simmer for 30 minutes.

Add barley and cook for an additional 20-30 minutes.

After everything is cooked, mix the water and corn starch into a slurry. Stir slurry to pot. Let sit for 5-10 minutes to thicken and then enjoy!