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Slow-Cooker Lemon-Thyme Chicken with Carrots and Potatoes

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Slow-Cooker Lemon-Thyme Chicken with Carrots and Potatoes
  • Prep Time 30 min
  • Total Time 4 hr 15 min
  • Servings 4
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Chicken thighs, potatoes and carrots meet a bright, lemony sauce (made right in the slow cooker!) for an ultra-easy and surprisingly elegant weeknight meal.

Ingredients

4
medium carrots, cut in half lengthwise, then diagonally into 1-inch pieces
3
medium Yukon gold potatoes, each cut into 6 pieces
1
teaspoon salt
1/2
teaspoon pepper
4
bone-in skin-on chicken thighs
2
teaspoons olive oil
1/2
cup Progresso™ chicken broth (from 32-oz carton)
1
teaspoon grated lemon peel
3
tablespoons lemon juice
2
teaspoons chopped fresh thyme leaves
1
tablespoon cornstarch
1
tablespoon water

Directions

  • 1 Spray 5-quart slow cooker with cooking spray. Place carrots and potatoes in slow cooker. Season vegetables with 1/2 teaspoon of the salt and 1/4 teaspoon of the pepper.
  • 2 Season chicken thighs with remaining 1/2 teaspoon salt and 1/4 teaspoon pepper. In 10-inch skillet, heat oil over medium-high heat. Place chicken skin side down in skillet. Cook chicken 8 to 10 minutes, turning once, until browned on both sides. Transfer chicken to slow cooker.
  • 3 In small bowl, stir together chicken broth, lemon peel, 2 tablespoons of the lemon juice and the thyme. Pour over chicken. Cover; cook on High heat setting 3 1/2 to 4 hours or Low heat setting 5 to 6 hours or until chicken is cooked through and vegetables are tender.
  • 4 Transfer chicken and vegetables to serving platter; cover and keep warm.
  • 5 In small bowl, beat cornstarch and water with whisk; stir into cooking liquid in slow cooker. Cover; cook about 15 minutes or until thickened. Stir in remaining 1 tablespoon lemon juice. Serve chicken and vegetables with sauce.
Tips  

Because slow cookers are a sealed cooking unit, liquids don’t evaporate during the cooking process, which results in a thinner sauce. Transferring the chicken and vegetables out of the slow cooker and thickening the sauce with a little cornstarch gives it a thicker, more luxurious texture.

Yukon gold potatoes, like red potatoes, have a waxy texture that holds up well to slow cooking. Russets or baking potatoes tend to fall apart and get mushy when cooked a long time in liquids.

Nutrition Information 

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
300
(
Calories from Fat
60
)
Daily Value
Total Fat
7g
11%
(
Saturated Fat
1 1/2g
8%
,
Trans Fat
0g
)
Cholesterol
90mg
31%
Sodium
820mg
34%
Potassium
1220mg
35%
Total Carbohydrate
36g
12%
(
Dietary Fiber
5g
22%
,
Sugars
5g
)
Protein
23g
Daily Value*:
Vitamin A
200%
200%
Vitamin C
25%
25%
Calcium
6%
6%
Iron
20%
20%
Exchanges:
2 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1 Vegetable; 2 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1 Fat;
Carbohydrate Choice
2 1/2
*Percent Daily Values are based on a 2,000 calorie diet.
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