My MIL's Chicken Stew

4 Chicken thighs or breasts (breasts will be a bit tougher, but less fattening)
1 Sweet yellow onion, chopped
5 New potatoes, chopped
2 c. Baby carrots
2 Celery stalks chopped with leaves
Flour
3 c. Chicken broth
Salt & pepper

1. Dice chicken into 1 inch cubes. Salt and pepper chicken and dredge in flour.
2. Brown chicken in skillet hot with oil (olive or canola).
3. Add sliced onions and brown in chicken drippings.
4. Transfer chicken and onions to pot or slow cooker.
5. Add a little of the chicken broth to skillet and scrape bottom. Pour into pot with chicken.
6. Add remaining chopped veggies.
7. Add rest of chicken broth, enough to cover chicken and veggies. Simmer until potatoes are tender - about 30 minutes.
8. Add 2 T. flour to a little water and add to mixture to thicken. Continue to simmer 4-6 hours and add flour as needed to thicken.