Description

Try this hearty spring-inspired chicken vegetable stew with sweet Vidalia onions, potatoes, carrots and fresh spices – so easy and quick in the slow cooker!

Ingredients

Scale

1 pound small red potatoes, halved

1 large Vidalia onion, finely chopped

3/4 cup shredded carrots

3 tablespoons cornstarch

8 garlic cloves, minced

2 teaspoons grated lemon zest

4 teaspoons dried thyme

1 teaspoon salt

1/2 teaspoon pepper

1–1/2 pounds boneless skinless chicken thighs, halved

4 cups reduced-sodium chicken broth

2 bay leaves

2 tablespoons minced fresh parsley

Instructions

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.