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Spring-Thyme Chicken Stew Recipe
Spring-Thyme Chicken Stew Recipe photo by Taste of Home

Spring-Thyme Chicken Stew Recipe

Publisher Photo
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
TOTAL TIME: Prep: 15 min. Cook: 7 hours
MAKES:4 servings
TOTAL TIME: Prep: 15 min. Cook: 7 hours
MAKES: 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 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

Nutritional Facts

1 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.

Directions

  1. 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.
  2. Cook, covered, on low 7-9 hours or until chicken and vegetables are tender. Remove bay leaves. Sprinkle with parsley. Yield: 4 servings.
Originally published as Spring-Thyme Chicken Stew in Taste of Home April/May 2013

Nutritional Facts

1 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.

Full-Bodied White Wine

Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.

Reviews for Spring-Thyme Chicken Stew

AVERAGE RATING
   (16)
RATING DISTRIBUTION
5 Star
 (5)
4 Star
 (3)
3 Star
 (3)
2 Star
 (1)
1 Star
 (4)
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MY REVIEW
Reviewed Apr. 15, 2014

I wasn't a big fan of this recipe. It was editable, but that was about it. I added season-all to spruce it up, but it still didn't do much for it.

MY REVIEW
Reviewed Nov. 26, 2013

Due to a very busy April this year, I never had a chance to try some of the recipes I'd tagged in my April/May 2013 Taste of Home magazine. Well, I made Spring-Thyme Chicken Stew yesterday and my husband loved it! I added a half teaspoon of Turmeric and reduced the lemon peel to one teaspoon. The stew has a nice flavor, something out of the ordinary, and is very good. I will definitely be making this recipe again!

MY REVIEW
Reviewed Sep. 24, 2013

My daughter made this for me. It was excellent!

MY REVIEW
Reviewed Aug. 25, 2013

Tried to do with hints from other posters. Would like to know how much herbs du province that Chris 100401 used to spice it up.

MY REVIEW
Reviewed Aug. 18, 2013

This was absolutely AWEFULLY!! Don't waste or time or money on this one, the thyme and lemon is way to over powering. Its was not edible, the whole batch went into the garbage disposal, as big YUCK!

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