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Slow Cook Chicken Veggie

Lemon Thyme Slow Cooker Chicken

Prep: 15 minutesCook: 4 hoursServes: 8


  • 2 garlic cloves, minced
  • 2 tablespoons extra virgin olive oil
  • 2 tablespoons fresh lemon juice
  • 1 tablespoon lemon zest
  • 2 teaspoons chopped fresh thyme plus 2 sprigs
  • 1½ teaspoons kosher salt
  • ¾ teaspoon ground black pepper
  • 1 (4- to 5-pound) whole roasting chicken, giblets removed and discarded
  • 1 lemon, cut crosswise in half
  • 1 packages (about 2 pounds) AFS® Stew Mix
  • 1 cup less sodium chicken broth


  1. In small bowl, stir ½ the garlic, oil, lemon juice, lemon zest, chopped thyme, 1 teaspoon salt and ½ teaspoon pepper.
  2. Pat chicken dry with paper towels; sprinkle remaining garlic, ½ teaspoon salt and ¼ teaspoon pepper inside cavity. Squeeze juice from lemon into chicken cavity; add lemon halves, ½ cup Stew Mix and thyme sprigs to cavity. With small piece of kitchen twine, tie legs of chicken together; rub chicken with oil-thyme mixture.
  3. In 5- to 6-quart slow cooker, add broth, remaining Stew Mix and chicken. Cover and cook on high 4 hours or low 7 hours or until internal temperature of chicken reaches 165°.

Note from the Dietitian

The stew mix is an excellent source of vitamins A and C. This recipe contains 24g fat (49% of total calories) and 6g saturated fat (12% of total calories) per serving. The Dietary Guidelines for Americans recommend limiting saturated fat to no more than 10% of total daily calories. Limit saturated fats in other daily meals as part of a balanced approach to a healthy diet.

U.S. Department of Health and Human Services and U.S. Department of Agriculture. 2015 - 2020 Dietary Guidelines for Americans. 8th Edition. December 2015. Available at

Approximate nutritional values per serving

442 Calories, 24g Fat (6g Saturated), 131mg Cholesterol, 594mg Sodium, 13g Carbohydrates, 2g Fiber, 4g Sugars, 0g Added Sugars, 42g Protein

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