CHICKEN FRICASSEE WITH WATERCRESS

4 chicken thighs
1/2 cup plain yogurt
2 tsp light cream
1 tsp cornstarch mixed with 1/4 cup water
1 tsp dried thyme
1/2 tsp dried rosemary
1 Tbsp butter, melted
2 carrots, chopped
3 cups button mushrooms, sliced
3 Tbsp shallots,
1 cup chicken broth
1/2 cup dry white wine
4 cloves garlic, finely chopped
1/4 tsp salt
2 bunches watercress, thick stems removed

In a small bowl combine yogurt, cream, cornstarch mixture, thyme and rosemary. Return the mixture to the refrigerator.

In the crock pot stoneware, combine the melted butter and carrots.

Cover and cook for 10 minutes.

Add the chicken, mushrooms, shallots, wine, stock, garlic and salt to the stoneware. Scatter watercress over the top, do not stir.

Cover and cook on Low for 4 to 6 hours.

During the last 20 minutes of cooking, add the yogurt mixture to the stoneware.