Babushka's Slow Cooker Root Vegetable and Chicken Stew
Recipe information
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Cooking:
40 min.
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Servings per container:
10
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Source:

Ingredients for - Babushka's Slow Cooker Root Vegetable and Chicken Stew

1. Skin-on, bone-in chicken thighs - 2 ½ pounds
2. Yellow onion, coarsely chopped - 1
3. Red onion, coarsely chopped - 1
4. Celery with some leaves, coarsely chopped - 4 stalks
5. Red potatoes - peeled, halved, and cubed - 4 medium
6. Rutabaga - peeled, halved, and cubed - 1
7. Turnips - peeled, halved, and cubed - 2 medium
8. Carrots, peeled and sliced - 2 medium
9. Cremini mushrooms, coarsely chopped - 1 ½ cups
10. Garlic, peeled and crushed - 4 cloves
11. Salt - 2 teaspoons
12. Herbes de Provence - 1 teaspoon
13. Onion Powder - 1 teaspoon
14. Garlic powder - 1 teaspoon
15. Freshly ground black pepper - 1 teaspoon
16. Vegetable broth - 1 (32 fluid ounce) container

How to cook deliciously - Babushka's Slow Cooker Root Vegetable and Chicken Stew

1. Stage

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. Stage

Saute onion and celery in the pan until turning translucent and browning at the edges, about 5 minutes. Transfer to a large bowl.

3. Stage

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. Stage

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. Stage

Cook on Low for 7 hours, gently stirring every few hours if desired.

6. Stage

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.