Crock Pot Thyme Chicken

Name: Crock Pot Thyme Chicken
Cook time: 8 min
Total time: 8 min
Yield: 4 servings
Ingredients: teaspoon olive oil, extra-virgin; large red onion, chopped; stalks celery, diced; clove garlic, minced; tablespoon all-purpose flour; cup reduced-sodium, fat free chicken broth; uncooked boneless, skinless chicken breast, cut in half; pound uncooked red potatoes, cut into quarters; pound baby carrots; bay leaf; teaspoon table salt; teaspoon black pepper, freshly ground; teaspoon dried thyme; cup parsley, fresh, chopped; teaspoon lemon zest, 1 strip; teaspoon fresh lemon juice

Cook: 8 min

Total: 8 min

Servings: 4

Ingredients

2 teaspoons olive oil , extra-virgin
1 large red onion , chopped
5 stalks celery , diced
2 cloves garlic , minced
1 tablespoon all-purpose flour
1 cup reduced-sodium , fat free chicken broth
2 uncooked boneless , skinless chicken breast, cut in half
1 pound uncooked red potatoes , cut into quarters
1 pound baby carrots
1 bay leaf
1/2 teaspoons table salt
1/4 teaspoons black pepper , freshly ground
1 teaspoon dried thyme
1/2 cups parsley , fresh, chopped
1/8 teaspoons lemon zest , 1 strip
2 teaspoons fresh lemon juice

Instructions

1
Heat the oil in a large nonstick saucepan over medium heat. Add the onion, celery, and garlic; cook, stirring occasionally, until softened, about 8 minutes. Add the flour and cook, stirring constantly, about 1 minute. Add the broth and bring to a simmer, stirring constantly. Let simmer 1-2 minutes or until thickened. Put the potatoes, carrots, chicken bay leaf, salt, and pepper (in that order) in a 5�6-quart slow cooker; pour the broth mixture over the chicken and vegetables. Cover the slow cooker and cook until chicken and vegetables are fork-tender, 6-8 hours on low. Discard the bay leaf. Add the parsley, thyme, lemon zest, and lemon juice to the slow cooker; cover and cook on high until the flavors blend, about 10 minutes.