SPRING-THYME CHICKEN STEW RECIPE

Spring-Thyme Chicken Stew Recipe image

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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