Cream of celery and chicken casserole in Slow Cooker

If you are looking for a nice easy dinner to make then this is for you.
Firstly let me just say if you don’t own a slow cooker then it’s well worth looking into. I have had mine for about 8 years. I got it during the 1st year of having our first baby Blake, it comes in so handy. I probably use it a little more during winter but I do still use it during spring and summer.
This recipe is one ZaPop used to make our family. I have adapted it to use in the slow cooker.

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You will need:
500g skinless chicken thigh fillets chopped down to 2cm pieces.
2 carrots sliced
2 celery sticks roughly chopped
2 zucchini sliced
1 tin Campbell’s Cream of Celery Soup
1 1/2 tablespoons powdered chicken stock
1/3 cup water
Combine all of the above ingredients in slow cooker, stir to combine.
Set slow cooker to high and cook for 4 hours.

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At the 4 hour mark combine 2 teaspoons of corn flour with 1/4 cup water and mix well into slow cooker mixture to thicken juices.
Add 1/3 cup thickened cream or sour cream stir to combine.

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Serve over steamed rice.
This is a dish the whole family should enjoy.

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