Spring Tyme Chicken Stew Recipes

SPRING-THYME CHICKEN STEW

Steps:

• 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.

PRESSURE-COOKER SPRING-THYME CHICKEN STEW

Steps:

• Place potatoes, onion and carrots in a 6-qt. electric pressure cooker. Top with garlic, lemon zest, thyme, salt and pepper. Place chicken over top. Add 1-3/4 cups broth and bay leaves., Lock lid; close pressure-release valve. Adjust to pressure-cook on high for 5 minutes. Quick-release pressure. Press cancel. A thermometer inserted in chicken should read at least 170°. , Remove chicken; keep warm. Discard bay leaves. In a small bowl, mix flour and remaining 1/4 cup broth until smooth; stir into pressure cooker. Select saute setting and adjust for low heat. Simmer, stirring constantly, until slightly thickened, 1-2 minutes. Return chicken to pressure cooker; heat through. Sprinkle servings with parsley.

SPRING TYME CHICKEN STEW

Steps:

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