Spring-Thyme Chicken Stew

  Chicken & Turkey

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.

Spring-Thyme Chicken Stew

Average Rating: 3.3

TOTAL TIME: Prep: 15 min. Cook: 7 hours
YIELD: 4 servings.

Ingredients

  • 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 zest
  • 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

Instructions

  • 1. Place potatoes, onion and carrots in a 3-qt. slow cooker. Sprinkle with flour, garlic, lemon zest, thyme, salt and pepper; toss to coat. Place chicken over top. Add broth and bay leaves.
  • 2. Cook, covered, on low 7-9 hours or until chicken and vegetables are tender. Remove bay leaves. Sprinkle servings with parsley.

Nutrition Facts

1 serving: 395 calories, 13g fat (3g saturated fat), 113mg cholesterol, 707mg sodium, 32g carbohydrate (5g sugars, 4g fiber), 37g protein.
Diabetic Exchanges:
5 lean meat, 2 vegetable, 1-1/2 starch.

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