in 5 to 6 quart slow cooker bowl, mix carrots, potatoes, onion and garlic. Place chicken pieces on top of vegetables. In a 2 cup liquid measuring cup, with a fork, mix broth, cornstarch, thyme, 1 teaspoon salt, and 1/4 teaspoon ground black pepper; pour mixture over chicken and vegetables. Cover slow cooker with lid and cook as manufacturer directs on low setting eight hours or on high setting six hours.
With tongs or slotted spoon, transfer chicken pieces to warm deep platter. With slotted spoon, transfer vegetables to platter with chicken pieces. Cover platter to keep warm. Stir peas and cream into cooking liquid. Heat through. Spoon sauce over chicken and vegetables on platter. Serves six.