Spring-Thyme Chicken Stew Recipe Source: Taste Of Home Course: Main Cuisine: American Food Group: Poultry Serves: 4 |
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Ingredients
| 1 pound(s) small red potatoes, halved |
| 1 large onion, finely chopped |
| 3/4 cup(s) shredded carrots |
| 3 tablespoon(s) all-purpose flour |
| 6 clove(s) garlic, minced |
| 2 teaspoon(s) grated lemon peel |
| 2 teaspoon(s) dried thyme |
| 1/2 teaspoon(s) salt |
| 1/4 teaspoon(s) pepper |
| 1-1/2 pound(s) boneless skinless chicken thighs, halved |
| 2 cup(s) chicken broth |
| 2 bay leaves |
| 2 tablespoon(s) minced fresh parsley |
Instructions
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. |
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