2 tsp 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 teaspoon table salt
1/4 teaspoon black pepper, freshly ground
1 teaspoon dried thyme
1/2 cup parsley, fresh, chopped
1/8 teaspoon lemon zest, 1 strip
2 teaspoons fresh lemon juice


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.