Spring Thyme Chicken Stew

1 lb. small red potatoes, quartered
1 lg. onion finely chopped
3/4 c. shredded carrots
3 TB. all-purpose flour
6 garlic cloves, minced
2 tsp. grated lemon peel
2 tsp. dried thyme
1/2 tsp. salt
1/4 tsp. pepper
1 1/2 lbs. boneless skinless chicken thighs or breasts, cut into bite sized pieces
2 c. reduced-sodium chicken broth
2 bay leaves
2 TB minced fresh parsley

Place potatoes, onion and carrots in a 3 qt. slow cooker. Sprinkle with flour, garlic, lemon peel, thyme, salt and pepper; toss to coat. Place chicken over top. Add broth and bay leaves.
Cook, covered, on low 7-9 hrs. or 4-6 on high or until chicken and vegetables are tender. Remove bay leaves. Sprinkle with parsley.