Spring-Thyme Chicken Stew Recipe

By Pagingdrstarling

Ingredients

• 1 pound small red potatoes, halved
• 1 large onion, finely chopped
• 3/4 cup shredded carrots
• 3 tablespoons all-purpose flour
• 6 garlic cloves, minced
• 2 teaspoons grated lemon peel
• 2 teaspoons dried thyme
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 1-1/2 pounds boneless skinless chicken thighs, halved
• 2 cups reduced-sodium chicken broth
• 2 bay leaves
• 2 tablespoons minced fresh parsley

Details

Servings 4
Adapted from tasteofhome.com

Preparation

Step 1

Place potatoes, onion and carrots in a 3-qt. slow cooker. Sprinkle with flour, garlic, lemon peel, thyme, salt and pepper; toss to coat. Place chicken over top. Add broth and bay leaves.

Cook, covered, on low 7-9 hours or until chicken and vegetables are tender. Remove bay leaves. Sprinkle with parsley. Yield: 4 servings.