Spring-Thyme Chicken Stew

• 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

1. 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.
2. Cook, covered, on low 7-9 hours or until chicken and vegetables are tender. Remove bay leaves. Sprinkle servings with parsley.

red potatoes, onion, carrots, allpurpose, garlic, lemon zest, thyme, salt, pepper, chicken, chicken broth, bay leaves, parsley

Taken from www.tasteofhome.com/recipes/spring-thyme-chicken-stew/ (may not work)