Crustless Chicken Pot Pie

Chicken Pot Pie is a favorite of mine, but sometimes I want something that tastes the same without the work of making crust, putting it into a pie shell and baking it.  Crockpot to the rescue!  I made this chicken pot pie on a cold fall day and it made the whole house smell amazing!
 Here is the recipe:
6 chicken thighs (I used these because they were on sale and they hold up to the longer cooking time)
1 package small potatoes (also on sale and didn't require much work, but you could use regular potatoes, just cut them in half)
half a bag of frozen corn
half a bag of frozen peas
Carrots (peeled and cut into chunks)
1 onion cut into pieces (large chunks or small depending on your preference)
whatever other vegetables you want to add
26 oz (one box) Chicken stock
quarter of a tsp salt
 half tsp of pepper
4 bay leaves
1 tbsp rotisserie chicken seasoning
1 tsp onion powder
5 pieces of garlic, minced
flour

Add the potatoes, carrots, corn, onion, stock, other vegetables (not peas), salt, pepper, garlic, bay leaves and seasoning to the crockpot.  Lay the chicken thighs on tops of the vegetables and cover.  Let cook on low for 5 hours or on high for 2 or until chicken thighs are done. Remove the bay leaves.  Take out the thighs and bones and shred the chicken.  Before adding the chicken back in, take out as much liquid as possible and add it to a pan on the stovetop.  Turn the stove on medium and slowly whisk in flour, creating gravy.  Taste and seaon with more salt, pepper or whatever is needed.  Add the chicken back to the vegetables, add the frozen peas and the gravy and stir everything together.  Serve with warm bread or rolls or alone.  Delicious and so simple! 
Enjoy!