<p><strong><mark style="background-color:rgba(0, 0, 0, 0)" class="has-inline-color has-luminous-vivid-amber-color">Ingredients </mark></strong></p>



<p>1 cup low-fat evaporated milk</p>



<p>1/4 cup all-purpose flour </p>



<p>1 1/2 pounds of chicken leg meat </p>



<p>3/4 pounds small fresh button mushrooms </p>



<p>2 potatoes, peeled and cubed </p>



<p>2 cups pearl onions </p>



<p>2 large carrots, coarsely chopped </p>



<p>2 1/4 cups frozen green peas, thawed </p>



<p>1 cup chicken broth</p>



<p>1/2 teaspoon salt </p>



<p>1/4 teaspoon ground black pepper </p>



<p>1/2 teaspoon dried marjoram </p>



<p>1/4teaspoon dried rosemary </p>



<p>1/4 cup chopped fresh parsley </p>



<p><strong><mark style="background-color:rgba(0, 0, 0, 0)" class="has-inline-color has-luminous-vivid-amber-color">Directions </mark></strong></p>



<p>in a small bowl stir together evaporated milk and flour until smooth.</p>



<p>place chicken, mushrooms, potatoes, onions, carrots, and peas in a slow cooker.</p>



<p>pour in milk mixture and broth.</p>



<p>season with salt, pepper, marjoram, and rosemary.</p>



<p>cook on low for 6 hours.</p>



<p>stir in parsley just before serving. </p>



<p></p>

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