SPRING-THYME CHICKEN STEW RECIPE

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Spring-Thyme Chicken Stew Recipe image

During a long winter (and spring), my husband and I were in need of something warm, comforting, and bright. This chicken was the perfect thing. It fills the house with the smell of home when Mom would make chicken soup, with a little something extra. -Amy Chase, Vanderhoof, British Columbia

Provided by @MakeItYours

Number Of Ingredients 13

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

Steps:

  • 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 servings with parsley.
  • Yield: 4 servings.
  • Originally published as Spring-Thyme Chicken Stew in Taste of Home
  • April/May 2013
  • Nutritional Facts
  • serving equals 395 calories, 13 g fat (3 g saturated fat), 113 mg cholesterol, 707 mg sodium, 32 g carbohydrate, 4 g fiber, 37 g protein. Diabetic Exchanges: 5 lean meat, 2 vegetable 1-1/2 starch
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