1. In 3 1/2 to 4-quart Crock-Pot slow cooker, combine chicken, carrots, mushrooms, onion, water, garlic powder, thyme and broth; mix well.

2. Cover; cook on low setting for 7 to 9 hours or until chicken is no longer pink.

3. Drain fat from slow cooker. In small bowl, combine soup, milk and flour; beat with wire whisk until smooth. Add soup mixture and broccoli to chicken mixture. Cover; cook an additional 30 minutes or until broccoli is tender.

5(1 1/2-cup)servings. Per serving: 220 Cal; total fat 5g; (sat 2g); Choles 60mg; Sod 660mg; Total Carbs 17g; Fiber 3g; Sugars 5g; Pro 26g. Points: 4

Mc Formatted by Sue B 5/31/98 and submitted to Ww forum. Notes

cooker with nonstick cooking spray. It will help foods resist sticking during the extended cooking time.