1 pound boneless skinless chicken thighs -- (4 or 5 thighs)
3 medium carrots -- sliced
1/3 cup onion -- chopped
1/2 cup water
2 tablespoons butter or margarine
1/4 teaspoon salt
1/4 teaspoon pepper
1 bay leaf
1 package roasted chicken gravy mix
1/3 cup buttermilk
2 teaspoons flour
1 cup frozen peas
In a 4 to 6 quart crock pot, combine chicken, carrots, onion, water, butter, salt, pepper and bay leaf; mix well.
Cover; cook on low setting for 6 to 8 hours. High setting for 3 to 4 hours.
ABout 20 minutes before serving, stir gravy mix into crock pot. Remove and discard bay leaf.
In a measuring cup, blend buttermilk and flour until smooth. Stir flour mixture and peas into chicken; mix well.
Cover, increase heat to high; cover and cook an additonal 25-20 minutes or until peas are cooked.
Serve with rice or biscuits.