Creamy Country Chicken and Vegetables (Crock Pot)

*This recipe is low-carb if you omit or sub the potatoes.

I found this recipe years ago and am now copying it here from our family cookbook binder. Enjoy!

Creamy Country Chicken and Vegetables (Crock Pot) 

• 4 whole bone-in chicken breasts, (about 2 1/4 pounds), halved
• 3 cups cubed potatoes (about 1 pound)
• 3 cups baby carrots (about 1 pound)
• 1 medium onion, coarsely chopped
• 2 packages McCormick® Chicken Gravy Mix 
• 1 cup water
• 1 teaspoon Lawry's® Seasoned Salt
• 1 teaspoon McCormick® Thyme Leaves
• 1/4 teaspoon McCormick® Poultry Seasoning
• 1 cup sour cream

Rise chicken and pat dry.  Place potatoes, carrots and onions in slow cooker.  Top with chicken.  Mix gravy mixes, water, thyme, sage, and season-all in small bowl.  Pour mixture over chicken and vegetables.  Cover.  Cook for 4 hours on High until chicken is cooked through and vegetables are tender.  Place chicken and vegetables on platter or in large bowl.  Whisk sour cream into drippings in pot; pour over chicken and vegetables.