Pennsylvania-Dutch Chicken Stew

I have not yet made this recipe, and can't remember where I found it, but wanted to post it before I lose it. I can't wait until the weather cools off so that I can try it. Lots of yummy flavors in this one!

• Ready In: 6 hrs 10 mins
• Serves: 6-8

Ingredients

• 2 (11 ounce) cans  cream of chicken soup
• 2  cups  diced potatoes
• 2  cups  diced peeled  butternut squash
• 2  cups  sliced carrots
• 1 1⁄2 cups  frozen pearl onions
• 1  cup frozen corn
• 2  celery ribs, chopped
• 2  tablespoons  snipped fresh dill
• 1⁄2 teaspoon salt
• 1⁄2 teaspoon pepper
• 6  skinless chicken thighs, trimmed
• 3  tablespoons flour
• 1⁄4 cup water
• 3  tablespoons sour cream
• 1  cup frozen baby peas, thawed
•  cooked egg noodles

Directions

1. In 5 qt crockpot, combine soup, potatoes, squash, carrots, corn, celery, dill, salt, and pepper. Top with thighs, bone side up.
2. Cover and cook on low 6-7 hours.
3. Remove thighs to cool. Skim fat from crockpot.
4. In small bowl, combine flour and water. Add sour cream. Stir into veggies. Cover and cook on high for 30 minutes.
5. Shred chicken and add to stew. Add peas. Serve on noodles.