Spring Tyme Chicken Stew

• 1 lb small red potato, halved
• 1 large onion, minced
• 34 cup carrot, shredded
• 1 cup cauliflower (diced into small 1 inch or less pieces)
• 3 tablespoons flour
• 6 garlic cloves, minced
• 2 teaspoons lemon peel, grated
• 2 teaspoons dried thyme
• 12 teaspoon salt
• 12 teaspoon pepper
• 1 12 lbs boneless skinless chicken thighs, halved
• 2 cups reduced-sodium chicken broth
• 2 bay leaves
• 2 tablespoons fresh parsley, minced

1. Place potatoes, onion, carrots and cauliflower in a 3 qt slow cooker.
2. Sprinkle with flour, garlic, lemon peel, thyme salt and pepper.
3. Toss to coat.
4. Place chicken over top.
5. Add chicken broth and bay leaves.
6. Cook, covered 7-9 hours on low or until chicken and vegetables are tender.
7. Remove bay leaves.
8. Sprinkle with parsley.

red potato, onion, carrot, cauliflower, flour, garlic, lemon peel, thyme, salt, pepper, chicken, chicken broth, bay leaves, fresh parsley

Taken from www.food.com/recipe/spring-tyme-chicken-stew-499845 (may not work)