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Prep Time: 15 Minutes Cook Time: 420 Minutes |
Ready In: 435 Minutes Servings: 4 |
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This slow cooker recipe is from a restaurant in British Columbia, Canada. Ingredients:
1 lb small red potato, halved |
1 large onion, minced |
3/4 cup carrot, shredded |
1 cup cauliflower (diced into small 1 inch or less pieces) |
3 tablespoons flour |
6 garlic cloves, minced |
2 teaspoons lemon peel, grated |
2 teaspoons dried thyme |
1/2 teaspoon salt |
1/2 teaspoon pepper |
1 1/2 lbs boneless skinless chicken thighs, halved |
2 cups reduced-sodium chicken broth |
2 bay leaves |
2 tablespoons fresh parsley, minced |
Directions:
1. Place potatoes, onion, carrots and cauliflower in a 3 qt slow cooker.
2. Sprinkle with flour, garlic, lemon peel, thyme salt and pepper. Toss to coat.
3. Place chicken over top. Add chicken broth and bay leaves.
4. Cook, covered 7-9 hours on low or until chicken and vegetables are tender. Remove bay leaves. Sprinkle with parsley.
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