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 peel
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
1 . Place potatoes , onion and carrots in a 3-quart slow cooker . Sprinkle with flour , garlic , lemon peel , thyme , salt and pepper ; toss to coat . Place chicken over top . Add broth and bay leaves .
2 . Cook covered on low 6 to 7 hours or until chicken and vegetables are tender . Remove Bay leaves . Sprinkle with parsley .
The chicken and herbs in this stew will fill your house with an aroma that reminds me of homemade chicken soup .
