Creamy Chicken Stew

2 cups lowfat evaporated milk
1/2 c. flour
3 pounds chicken pieces
1 1/2 lbs. fresh sliced mushrooms
4 potatoes, peeled and cubed
2 cups pearl onions
4 large carrots, peeled and sliced
2 cups frozen peas
2 cups chicken broth
1 t. salt
1/2 t. ground black pepper
1 t. dried marjoram
1/2 t. dried rosemary
1/4 c. chopped parsley
Combine evaporated milk and flour until smooth. Place chicken, mushrooms, potatoes, onions, carrots and peas in a slow cooker. Pour in milk mixture and broth. Season with salt, pepper, marjoram and rosemary. Cook on low for 6 hours. Stir in parsley just before serving Serves 8.