Crockpot Chicken and Vegetables

1 (4 lb) Frying Chicken (skin removed)
2 lbs New Red Potatoes (cut in half)
1 lb Baby Carrots
1 Onion (chopped)
3 Cloves Garlic (minced)
1 (14 oz) Can Low Sodium Chicken Broth
1/4 Cup Water
1/4 tsp Pepper
1 tsp Dried Marjoram Leaves
1/4 Cup Flour
1-1/2 Cups Low Fat Sour Cream

Combine all ingredients except sour cream and flour in a 4-5 quart slow cooker. Cover and cook on low for 10-12 hours until chicken is thoroughly cooked and vegetables are tender.
In a small bowl, mix sour cream and flour with a wire whisk. Slowly stir in about 1/4 cup of the hot liquid from the crockpot and blend well. Then add mixture to crockpot and stir. Cook until sauce thickens, about 6-8 minutes. Serve with hot cooked pasta, couscous, or brown rice.