Spring-Thyme Chicken Stew Recipe
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: 4 hours
- Served Person: 4
contains white meat
tree nut free
nut free
contains gluten
red meat free
shellfish free
dairy free
- 1/2 teaspoon salt
- 2 bay leaves
- 1/4 teaspoon pepper
- 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 26.9334665109055 g
- Cholesterol 0 mg
- Fat 0.342362620850333 g
- Fiber 3.07298021454667 g
- Protein 4.94651367035267 g
- Saturated Fat 0.0730737974993213 g
- Serving Size 1 1 serving (268g)
- Sodium 374.708641087918 mg
- Sugar 23.8604862963588 g
- Trans Fat 0.10909299199058 g
- Calories 126 calories
Directions 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 Print Add to Recipe Box Email a Friend
