Spring Tyme Chicken Stew

This slow cooker recipe is from a restaurant in British Columbia, Canada.

• Ready In: 7 hrs 15 mins
• Serves: 4

Ingredients

• 1  lb small red potato, halved
• 1  large onion, minced
• 3⁄4 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
• 1⁄2 teaspoon salt
• 1⁄2 teaspoon pepper
• 1 1⁄2 lbs boneless skinless chicken thighs, halved
• 2  cups reduced-sodium chicken broth
• 2  bay leaves
• 2  tablespoons fresh parsley, minced

Directions

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