Crockpot Chicken Stew

Ingredients:
1 pound boneless, skinless chicken breasts and/or thighs
1/2 small onion, chopped
1 clove garlic, minced
2 celery ribs, chopped
2 large carrots, pared and chopped
2 potatoes, pared and chopped
1/4 pound of frozen peas
1/2 can cut green beans, drained
1 can (10-3/4 ounces) cream chicken soup
1/2 soup can water (might need more, up to one cup)
salt and pepper to taste
Wondra Flour (use regular flour or cornstarch if you don't have Wondra)
             for thickening, if necessary

Preparation:
Put soup and water in crockpot. 
Place chicken in crockpot.
 Layer vegetables on top, including peas and green beans. 
Pour more water in crockpot to just cover the vegetables. 
Cook on low for about 8-10 hours, until the chicken is falling apart.
 Make a roux with 1/2 cup of broth from the crockpot 
(cool it to room temperature) and Wondra flour. 
Don't make the roux too thick, it should be kind of runny.
 Add the roux to the crockpot and mix well. 
Cover and cook on LOW for about 15-20 minutes more. 

YIELD: 4 servings.

Notes:
You can make this on the stovetop too in a big stockpot. 
I make dumplings and put them in and my kids love them.
 I got the dumpling recipe from a box of Bisquick, 
and I add a tsp. of sage to it for a stuffing flavor.
 If you want to add dumplings to the crockpot, 
boil a separate pot of water on the stove for them 
and then just add them to the crockpot.