Chicken and Corn Stew

I'm always looking for new ways with the crock pot, and found this recipe for "Anson County Chicken Stew." I assembled the ingredients in the crockpot the night before and refrigerated it overnight so DH would only have to turn it on in the morning. We used frozen chicken thighs instead of cooked chicken. After work, I removed bones and chicken skins and broke up the meat. It was thin, so I made a roux with about 3tbs butter and 1/2c flour to thicken it, added a bag of frozen stir fry mix, and let it go for another couple hours. I found it a bit salty (probably due to the canned soup), but it was good, and easy. We served it with crusty wheat bread. Next time, I plan to add potatoes to add bulk and absorb some of the salt.

Ingredients
5 frozen chicken thighs
1 (16 ounce) can whole kernel corn
1 (16 ounce) can creamed corn
1 small onion, finely diced
1 (14 1/2 ounce) can chicken broth
1 (10 3/4 ounce) can cream of chicken soup
salt and pepper, as needed
2-3 bay leaves
1 pinch basil
1/2 teaspoon fresh rosemary
3 tablespoons butter

Directions
Place all ingredients into crock pot.
Cook on "low" setting for 6-10 hours.