Spring Tyme Chicken Stew

Name: Spring Tyme Chicken Stew
Prep time: 15 min
Cook time: 7 h
Total time: 7 h 15 min
Yield: 4 serving(s)
Ingredients: 1 lb small red potato, halved; 1 large onion, minced; 3/4 cup carrot, shredded; 1 cup cauliflower (diced into small 1 inch or less pieces); 3 tablespoons flour; 6 garlic cloves, minced; 2 teaspoons lemon peel, grated; 2 teaspoons dried thyme; 1/2 teaspoon salt; 1/2 teaspoon pepper; 1 1/2 lbs boneless skinless chicken thighs, halved; 2 cups reduced-sodium chicken broth; 2 bay leaves; 2 tablespoons fresh parsley, minced

Submitted by Member 610488

"This slow cooker recipe is from a restaurant in British Columbia, Canada."

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Ready In:: 7hrs 15mins
Ingredients:: 14
Serves:: 4

ingredients

1 lb small red potato, halved
1 large onion, minced
³⁄₄ cup carrot, shredded
1 cup cauliflower (diced into small 1 inch or less pieces)
3 tablespoons flour
6 garlic cloves, minced
2 teaspoons lemon peel, grated
2 teaspoons dried thyme
¹⁄₂ teaspoon salt
¹⁄₂ teaspoon pepper
1 ¹⁄₂ lbs boneless skinless chicken thighs, halved
2 cups reduced-sodium chicken broth
2 bay leaves
2 tablespoons fresh parsley, minced

directions

Place potatoes, onion, carrots and cauliflower in a 3 qt slow cooker.
Sprinkle with flour, garlic, lemon peel, thyme salt and pepper. Toss to coat.
Place chicken over top. Add chicken broth and bay leaves.
Cook, covered 7-9 hours on low or until chicken and vegetables are tender. Remove bay leaves. Sprinkle with parsley.