It's Thyme For a Chicken Stew
Recipe: #9713
May 28, 2013
Categories: Chicken, Carrot, Potatoes, Fathers Day Labor Day, Sunday Dinner, Slow Cooker, No Eggs, Non-Dairy, Boneless Pieces, Chicken Dinner, Slow Cooker Chicken, Crockpot Soup, more
"I usually think of stew as a Fall Winter food but this stew will hit the spot anytime. Crock Pot makes it so easy to prepare. Vary your vegetables to your liking. Chop some parsley to sprinkle on top befor serving. This stew hs a very thin sauce. If you want a gravy consistency make a slurry of 3 tablespoon flour, 3 tablespoons water and add to the pot 1/2 hour before serving."
Original is 4 servings
Ingredients
Nutritional
- Serving Size: 1 (561.8 g)
- Calories 627.4
- Total Fat - 19.6 g
- Saturated Fat - 5.4 g
- Cholesterol - 340.2 mg
- Sodium - 275.5 mg
- Total Carbohydrate - 48.3 g
- Dietary Fiber - 7.7 g
- Sugars - 7.2 g
- Protein - 62.4 g
- Calcium - 90.9 mg
- Iron - 4.7 mg
- Vitamin C - 29.6 mg
- Thiamin - 0.4 mg
Step by Step Method
Step 1
Place the flour, thyme, salt and pepper in a plastic bag. Add chicken and shake well.
Step 2
In a 3 quart Crock Pot add your potatoes, carrots, garlic, lemon peel
Step 3
Top with the dredged chicken
Step 4
Pour in the broth, add bay leaves
Step 5
Turn slow cooker to low and 6-7 hours later Mmm dinner
Tips
- Crock Pot
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