Spring Thyme Chicken Stew ....slow cooker

Prep : 15 minutes     Cook : 7 hours   Makes 4 servings

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 .