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

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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

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

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 servings with parsley. Yield: 4 servings.
Originally published as Spring-Thyme Chicken Stew in Taste of Home April/May 2013

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
(17)
RATING DISTRIBUTION
5 Star
 (5)
4 Star
 (3)
3 Star
 (4)
2 Star
 (1)
1 Star
 (4)
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MY REVIEW
pajamaangel
Reviewed Aug. 1, 2016

"I thought this recipe was ok. I liked that it wasn't hard to prepare at all and is a geat weekday recipe. The flavor could use some sprucing up, but other than that it was alright."

MY REVIEW
rwippel
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
KristineChayes
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
momalways
Reviewed Sep. 24, 2013

"My daughter made this for me. It was excellent!"

MY REVIEW
dgrammie60
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
minnie
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!"

MY REVIEW
arisacupp
Reviewed Aug. 16, 2013

"This was an easy prep dinner, and I loved that it cooked in the slower cooker. The lemon flavor was very bright!"

MY REVIEW
sdill
Reviewed May. 21, 2013

"i always love taste of home recipes.. this was a huge disappointment. Bland and pretty much inedible is a correct description of how this turns out."

MY REVIEW
bjsilve0
Reviewed May. 6, 2013

"Excellent and my other half now requests it."

MY REVIEW
mmdoll
Reviewed Apr. 19, 2013

"I have a family of picky eaters and they all loved this dinner! I did add salt, pepper, and extra spices and also left the chicken in larger chunks. EXCELLENT recipe!"

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