Spring-Thyme Chicken Stew Recipe
- 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
- 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.
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.
Reviews for Spring-Thyme Chicken Stew
"yucky, do not make this recipe. I fixed it for my wife and myself and although we each ate a bowl, we tossed the rest. The lemon peel adds nothing and overpowers the rest."
"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."
"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."
"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 daughter made this for me. It was excellent!"
"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."
"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!"
"This was an easy prep dinner, and I loved that it cooked in the slower cooker. The lemon flavor was very bright!"
"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."
"Excellent and my other half now requests it."
"So easy to do. I used the boneless, skinless chicken breast.this stew was a huge hit in the house. All I did was toss it all in the crock pot on high, the in less than 5 hours we had a delicious dinner that could feed about 7 people, easly. Will be making it on a regular basis. Best part about this stew is I'm type 1 diabetic and this dish is low in carbs."
"I never write recipe reviews, however this one was so bad I feel compelled to let others know. I am shocked that this recipe made it into the magazine. I enjoy all of the flavor profiles in this recipe and I came home from work excited for dinner only to find out that even though I had followed the recipe to a "T", it was completely inedible. It was a complete waste of time and money. I highly recommend anyone thinking of making this not to."
"I like this recipe, but it needed tweeking for more flavor. I added 2 more garlic cloves, herbs du provance, and tripled the amount of thyme using fresh instead of dried. I added more pepper and salt to taste. I also used sweet potatoes."
"This was on the bland side and the cooking time is too high, so the chicken was on the dry side. I love the name and I was hoping for something special with this but it fell a little short."
"It smelled good cooking but really lack much flavor."
"The lemon peel added a pleasant surprise! I cut the carrots into bigger chunks and used tapioca instead of flour for a gluten free meal."
Full-Bodied White Wine
Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.