- Portion size 4 servings
- Credits : Canadian Living Magazine: February 2011
MethodMix together marjoram, salt, rosemary and pepper; sprinkle 1-1/2 tsp (7 mL) over chicken.
In large skillet, heat oil over medium-high heat; brown chicken, in batches if necessary. Transfer to slow cooker.
Drain fat from skillet. Add onion, garlic, carrots, celery and remaining spice mixture to pan; cook over medium heat, stirring occasionally, until onion is softened, about 5 minutes. Add to slow cooker along with potatoes and bay leaf.
Add broth to skillet, stirring and scraping up browned bits; pour into slow cooker and stir to combine.
Cover and cook on low until juices run clear when chicken is pierced, about 4 hours. Skim off fat. Move chicken mixture to 1 side of slow cooker.
Whisk flour with 1/3 cup (75 mL) water; stir into liquid in slow cooker, gently redistributing ingredients. Cover and cook on high until thickened, about 15 minutes. Discard bay leaf. Sprinkle with parsley.
Nutritional facts Per serving: about
- Sodium 817 mg
- Protein 30 g
- Calories 404.0
- Total fat 17 g
- Potassium 972 mg
- Cholesterol 116 mg
- Saturated fat 4 g
- Total carbohydrate 32 g
- Iron 24.0
- Folate 25.0
- Calcium 6.0
- Vitamin A 72.0
- Vitamin C 42.0