Crockpot Chicken Stew

2 lbs. boneless, skinless, chicken breasts, cut in 1-inch chunks
2 large onions, sliced
2 large carrots, cut in 1-inch slices
3 medium potatoes, cut in 1-inch chunks
3-1/2 cups chicken broth
1 tsp. celery seed
1/4 tsp. dried thyme
1/2 tsp. black pepper
salt to taste
8 ounces sliced mushrooms
1 cup frozen corn
1 cup frozen peas

Combine all ingredients in the crockpot; stir well.
Cover, and cook on LOW 6 to 8 hours,
until chicken is done and vegetables are tender.
Serves 6 to 8.