Back in my bachelorette pad days, my kitchen was so tiny that I could barely turn around, let alone put together an elaborate meal. When dining out got old, there was many a night that I relied on my trusty crockpot for a tasty homecooked meal. Space was so tight that I had to sit the appliance on the drop-leaf table in my living room (there simply wasn’t enough space on my kitchen counter). Fast forward a few years, I now have a grown-up sized kitchen (well, at least by NYC-standards), but I still love a great slow cooker recipe… especially when I’m short on time. I love that I can just drop the ingredients in before work and come home to something spectacular.  The following recipe is one that I adapted from Real Simple Magazine.

Ingredients

• 8oz package of baby portabello mushrooms, trimmed and halved
• 4 large carrots, chopped into 1-inch pieces
• 1 medium yellow onion, coarsely chopped
• 1/3 cup flour
• A few of sprigs of fresh thyme
• 2 bay leaves
• 1 1/2 pounds of boneless skinless chicken breasts (you can substitute thighs, if you prefer dark meat)
• 1 sheet puff pastry
• 1 cup frozen sweet peas
• 1 cup frozen string beans
• 1/3 cup heavy cream
• salt & pepper

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