Babushka's Slow Cooker Root Vegetable and Chicken Stew
Description
This hearty slow cooker chicken stew featuring a medley of root vegetables is guaranteed to be a comforting meal with plenty of leftovers.
Ingredients
•
2 1/2 pounds skin-on, bone-in chicken thighs
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1 yellow onion, coarsely chopped
•
1 red onion, coarsely chopped
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4 stalks celery with some leaves, coarsely chopped
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4 medium red potatoes - peeled, halved, and cubed
•
1 rutabaga - peeled, halved, and cubed
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2 medium turnips - peeled, halved, and cubed
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2 medium carrots, peeled and sliced
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1 1/2 cups cremini mushrooms, coarsely chopped
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4 cloves garlic, peeled and crushed
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2 teaspoons salt
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1 teaspoon herbes de Provence
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1 teaspoon onion powder
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1 teaspoon garlic powder
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freshly ground black pepper
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1 (32 fluid ounce) container vegetable broth
Directions
1
Heat a saute pan over medium-low heat. Cook chicken thighs in batches just until skin starts to brown, 2 to 3 minutes per side. Don't overcook; the meat should still be pink and raw on the inside. Set chicken aside in a bowl, reserving juices in the pan.
2
Saute onion and celery in the pan until turning translucent and browning at the edges, about 5 minutes. Transfer to a large bowl.
3
Add potatoes, rutabaga, turnips, carrots, mushrooms, and garlic to the onion-celery mixture. Sprinkle salt, herbes de Provence, onion powder, garlic powder, and pepper on top. Stir and mix vegetables until coated.
4
Place 1/2 of the vegetable mixture in a slow cooker. Add 1/2 of the chicken. Layer remaining vegetables and chicken on top. Pour vegetable broth over the mixture in the slow cooker.
5
Cook on Low for 7 hours, gently stirring every few hours if desired.
6
Use tongs to remove chicken from the stew. Let cool. Separate skin and bones from the meat and shred meat. Stir meat back into the slow cooker.