Pressure-Cooker Spring-Thyme Chicken Stew

Chicken and Vegetable Stew

Chicken Stew

Lemon Thyme Chicken

Lemon & Thyme Roasted Chicken

Autumn Vegetable Beef Stew

Creamy Chicken and Thyme

Simple Chicken Stew

White Bean Chicken Stew

Herbed Beef Stew

Chicken and Sausage Stew

Honey Thyme Grilled Chicken

Spring Herb Roast

Thyme-Roasted Vegetables

Skillet Chicken Stew

Apple Thyme Chicken

Ground Beef and Barley Soup

Summer Thyme Salad

Herbed Chicken Soup

Chicken Mushroom Stew

Home Dishes & Beverages Stews Chicken Stews

Spring-Thyme Chicken Stew

Name: Spring-Thyme Chicken Stew
Prep time: 15 min
Cook time: 7 h
Total time: 7 h 15 min
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

19 reviews

Test Kitchen Approved

Total Time

Prep: 15 min. Cook: 7 hours

Makes

4 servings

Updated: Sep. 18, 2023

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

Spring-Thyme Chicken Stew Recipe photo by Taste of Home

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

Directions

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.

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.