Spring-Thyme Chicken Stew
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
- Preparing Time: 30 minutes
- Total Time: 45 minutes
- Served Person: 4
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 2 leaves
- 3 tablespoons all-purpose flour
- 3/4 cup shredded carrots
- 2 teaspoons dried thyme
- 1 large onion finely chopped
- 2 tablespoons minced fresh parsley
- 1 pound small red potatoes halved
- 2 teaspoons grated lemon peel
- 6 garlic cloves minced
- 2 cups reduced-sodium chicken broth
- 1-1/2 pounds boneless skinless chicken thighs halved
- Carbohydrate 30.2110565109055 g
- Cholesterol 0 mg
- Fat 0.354782620850333 g
- Fiber 3.63158023471688 g
- Protein 5.33618367035267 g
- Saturated Fat 0.0819837974993213 g
- Serving Size 1 1 servings. (305g)
- Sodium 376.139641087918 mg
- Sugar 26.5794762761886 g
- Trans Fat 0.113142991990579 g
- Calories 140 calories
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.
