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3 votes | 13852 views

The perfect Sunday evening supper, this basic stew is pure comfort fare! What I enjoy particularly are the ease of preparation, large chunks of chicken, and the light yummy gravy. Based on a recipe from Taste of Home Magazine, this recipe uses boneless skinless chicken thighs. I have used a meaty turkey thigh in place of chicken: just remove the skin and cut into large chunks around the bone. After cooking, remove meat from bone completely.

Prep time:
Cook time:
Servings: 4


Cost per serving $1.82 view details
  • 1 pound small red potatoes, halved
  • 1 large onion, chopped
  • 2 carrots, peeled and diced
  • 3 garlic cloves, minced
  • 3 tablespoons flour
  • 1 teaspoon dried leaf thyme
  • 1 teaspoon Italian seasoning
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 1/2 pounds boneless skinless chicken thighs, halved
  • 2 bay leaves
  • 2 cups reduced-sodium chicken broth
  • Minced fresh parsley for garnish


  1. Place potatoes, onion and carrots in a 3-quart crock pot.
  2. Sprinkle with flour, garlic, thyme, Italian seasoning, salt and pepper; toss slightly to coat.
  3. Place chicken pieces over top and tuck bay leaves down on each side of pot.
  4. Add broth, cover and cook 7-9 hours or until chicken and vegetables are tender.
  5. Ladle into serving bowls and sprinkle with fresh parsley.
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Nutrition Facts

Amount Per Serving %DV
Serving Size 399g
Recipe makes 4 servings
Calories 257  
Calories from Fat 41 16%
Total Fat 4.59g 6%
Saturated Fat 1.19g 5%
Trans Fat 0.11g  
Cholesterol 81mg 27%
Sodium 596mg 25%
Potassium 993mg 28%
Total Carbs 29.64g 8%
Dietary Fiber 4.1g 14%
Sugars 3.89g 3%
Protein 23.96g 38%




  • ShaleeDP
    February 11, 2014
    I enjoy stews, though I love beef most, chicken is second best.

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