 | I am not a huge fan of the crockpot, but this dish is insanely good. Probably the best thing I have ever made in my crockpot, even my former fav crockpot chicken tacos. This is a perfect one pot meal that can stew all day and be ready when you arrive home. I served it with sour cream cheddar biscuits (no thyme, so C and Miss F were happy!) The original recipe for this was from Lawry's. I don't own any Lawry's seasoning salt, but I loved the idea of a stew with chicken. I decided to omit the seasoning salt and add parsley, thyme, salt and pepper in place of it, which worked wonderfully. |
1 pound baby red potatoes, halved
6 carrots, peeled and chopped
1 onion, cut into wedges
4 bone-in chicken thighs, skin removed
½ cup chicken broth
2 teaspoons dried parsley flakes
1 teaspoon thyme
1 teaspoon salt
½ teaspoon coarse ground black pepper
1 bay leaf
3 tablespoons cornstarch
½ cup milk
Place potatoes, carrots and onion in slow cooker. Place chicken on top of vegetables. Mix broth, , parsley, thyme, salt and pepper in small bowl until well blended. Pour over chicken and vegetables. Add the bay leaf. Cover. Cook 8 hours on low or 4 hours on high. Mix cornstarch and milk in small bowl until smooth. Stir into sauce in slow cooker. Cover. Cook 15 minutes longer on high or until sauce is thickened.
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