Ingredients

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

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Crock Pot Chicken Stew

by Salad Foodie

Time: 10 minutes prep, 8 hours cook

Servings: 4

Directions

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

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Summary

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3 votes | 14890 views

1 review | 1 comment

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.