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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
  • 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 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.

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Reviews

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Average Rating:
  • darlyn29
    Feb 24, 2018

    This recipe will stay on our regular rotation list. I did make a couple of edits- only based on our diet restrictions. I did not add flour because we're wheat free and I substituted the chicken with pan fried tofu. I also have made this in a soup pot on the stove which was my preference to the slow cooker. I added 2 additional cups of stock just to make it more soupy. The recipe itself is very tasty and a great version of the typical "chicken soup" on a cold day. I would highly recommend that those who haven't enjoyed It perhaps try it on the stove top and maybe just cook the chicken itself in the crockpot.

  • vernonls
    Apr 3, 2017

    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.

  • Remenec
    Jan 13, 2017

    Wow! What a flavorful chicken stew. The garlic and thyme really shine through. I did add two extra cups of chicken broth, however. I thought the two cups called for in the recipe wasn't enough with all the veggies. Extra broth might add some flavor for those saying it was too bland.

  • pajamaangel
    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.

  • rwippel
    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.

  • KristineChayes
    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!

  • momalways
    Sep 24, 2013

    My daughter made this for me. It was excellent!

  • dgrammie60
    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.

  • minnie
    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!

  • arisacupp
    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!