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Spring-Thyme Chicken Stew

 Spring-Thyme Chicken Stew
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
4 ServingsPrep: 15 min. Cook: 7 hours

Ingredients

  • 1 pound small red potatoes, halved
  • 1 large onion, finely chopped
  • 3/4 cup shredded carrots
  • 3 tablespoons King Arthur Unbleached 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

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 with parsley. Yield: 4 servings.
Nutritional Facts: 1 serving equals 395 calories,

2 of 2

Spring-Thyme Chicken Stew (continued)

Nutritional Facts: 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.
Wine: Full-Bodied White Wine: Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.