Finally! It's time to start enjoying foods that are better for warming you up. Who needs more warming up in the summer?? I hope this is a long and mild fall! It is truly my season. Winter is too cold, and summer is too hot. Spring... well, it's good, but we didn't get one this year. So... I hope fall is here for a long time!
This recipe is perfect for a cool fall day. Throw it in the crockpot and you are good to go about your day. All you need to go along side of this is some crusty bread, and you will be lovin' what just happened in your crockpot! I absolutely love all the flavor combinations in this dish. The combination of the thyme and lemon make for some of the best potatoes and chicken and I have ever made in the crockpot.
Lemon Thyme Chicken Stew (Source: Taste of Home)
1 lb small red potatoes, halved or quartered (depending on size of potato)
1 large onion, diced
3/4 cup shredded carrots
3 Tbsp all-purpose flour
5 garlic cloves, minced
2 tsp lemon peel, grated
2 tsp. dried thyme
1/2 tsp. salt
1/2 tsp. black pepper
1 1/2 lbs chicken thighs, skin removed
2 cups chicken broth
2 bay leaves
Place potatoes, onion and carrots in 3 qt slow cooker. Sprinkle with flour, garlic, lemon peel, thyme, salt and pepper. Toss to coat. Place chicken over top. Add broth and bay leaves.
Cook, covered, on low for 7 to 9 hours, or until chicken and potatoes are tender. Remove bay leaves.
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