Crockpot Chicken Pot Pie Stew

Peel the potatoes and cut them into 1-inch cubes.
2-3 large potatoes
Add the chicken, stock, herbs de Provence, potatoes, salt, pepper and bay leaves to the crock pot.
2 Chicken breasts, 2 cups of chicken stock, 1 tsp salt, 1/4 tsp ground black pepper, 1 tsp Herb de Provence, 3 bay leaves
3-4 hours on high or 5-6 hours on low.
When there are 30 minutes left, add the vegetable medley and stir.
1 cup Frozen vegetable medley
Next, add the milk and flour to a small bowl and whisk until there are no lumps.
1/2 cup milk, 1/3 cup flour
Pour the flour mixture into the crockpot, stirring quickly to make sure it’s mixed in well. Cover the lid and cook for the remaining time.
Fresh parsley for garnish