Spring-Thyme Chicken Stew
“During a long winter (and spring), my husband and I were in need of something warm, comforting and bright. This chicken was the perfect thing. It fills the house with the smell of home when Mom would make chicken soup, with a little something extra.” —Amy Chase, Vanderhoof, British Columbia
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- 1 lb small red potatoes halved
- 1 large onion finely chopped
- 3/4 cup shredded carrots
- 3 tbsp all-purpose flour
- 6 garlic cloves minced
- 2 tsp grated lemon zest
- 2 tsp dried thyme
- 1/2 tsp salt
- 1/4 tsp pepper
- 1-1/2 lbs boneless skinless chicken thighs halved
- 2 cups reduced-sodium chicken broth
- 2 bay leaves
- 2 tbsp 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.
1 serving: 395 calories, 13g fat (3g saturated fat), 113mg cholesterol, 707mg sodium, 32g carbohydrate (5g sugars, 4g fibre), 37g protein.
Diabetic Exchanges: 5 lean meat, 2 vegetable, 1-1/2 starch.