Ingredients
1 pound small red potatoes, halved1 large onion, finely chopped3/4 cup shredded carrots3 tablespoons all-purpose flour6 garlic cloves, minced2 teaspoons grated lemon zest2 teaspoons dried thyme1/2 teaspoon salt1/4 teaspoon pepper1-1/2 pounds boneless skinless chicken thighs, halved2 cups reduced-sodium chicken broth2 bay leaves2 tablespoons minced fresh parsley
Preparation
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.
Cook, covered, on low 7-9 hours or until chicken and vegetables are tender. Remove bay leaves. Sprinkle servings with parsley.
