Slow cooker creamy herbed chicken stew

1 C baby carrots
Potato, cut into pieces
1/4 C chopped onion
1/4 C sliced celery
1/2 tsp dried thyme leaves
1/8 tsp salt
1/8 tsp pepper
chicken
3/4 C chicken broth
1/4 C whipping cream
2 TBS flour, cornstarch

Place carrots, potato, onion, and celery in crockpot.
Sprinkle 1/2 thyme, salt, pepper over veggies.  Place chicken on top and pour on broth.
Cover and cook low for 6-7 hours.  Remove chicken and veggies from slow cooker.  Mix whipping cream, flour and remaining thyme with liquid.  Cover and cook until thickened and pour over chicken and veggies.

Slow cooker honey sesame chicken

4 boneless, skinless chicken breasts (thighs would be fine too I used breasts and think thighs would be better)

Salt and pepper
1 cup honey(I did about 3/4 cup agave and a 1/4 cup honey)
1/2 cup soy sauce
1/2 cup diced onion( I did a little more than a 1/2 cup probably about 3/4 just so i could use my whole onion)
1/4 cup ketchup
2 tablespoons vegetable oil (could also use olive oil or canola oil I used olive)
2 cloves garlic, minced
1/4 teaspoon red pepper flakes (optional - doesn't really add heat, just adds more flavor)
4 teaspoons cornstarch dissolved in 6 Tablespoons water
Sesame seeds

Directions:
Season both sides of chicken with lightly with salt and pepper, put into crock pot. In a small bowl, combine honey, soy sauce, onion, ketchup, oil, garlic and pepper flakes. Pour over chicken. Cook on low for 3-4 hours or on high 1 1/2 – 2 1/2 hours, or just until chicken is cooked through. Remove chicken from crock pot, leave sauce. Dissolve 4 teaspoons of cornstarch in 6 tablespoons of water and pour into crock pot. Stir to combine with sauce. Replace lid and cook sauce on high for ten more minutes or until slightly thickened. Cut chicken into bite size pieces, then return to pot and toss with sauce before serving. Sprinkle with sesame seeds and serve over rice or noodles.