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!
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
- 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.