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Categories:
red potatoes onion carrots all-purpose garlic lemon zest thyme salt pepper chicken chicken broth bay leaves parsley
Viewed: 56 - Published at: 3 years agoIngredients
- 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 zest
- 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
Method
- 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.
