Name: Babushka's Slow Cooker Root Vegetable and Chicken Stew
Prep time: 40 min
Cook time: 430 min
Total time: 480 min
Ingredients: 2.5 pounds skin-on, bone-in chicken thighs; 1 yellow onion, coarsely chopped; 1 red onion, coarsely chopped; 4 stalks celery with some leaves, coarsely chopped; 4 medium red potatoes - peeled, halved, and cubed; 1 rutabaga - peeled, halved, and cubed; 2 medium turnips - peeled, halved, and cubed; 2 medium carrots, peeled and sliced; 1.5 cups cremini mushrooms, coarsely chopped; 4 cloves garlic, peeled and crushed; 2 teaspoons salt; 1 teaspoon herbes de Provence; 1 teaspoon onion powder; 1 teaspoon garlic powder; freshly ground black pepper; 1 (32 fluid ounce) container vegetable broth

Babushka's Slow Cooker Root Vegetable and Chicken Stew

5.0

(1)

Add your rating & review

2 Photos

This is a really tasty, mostly hands-off recipe, great for using holiday leftovers and a good hearty meal. Freeze leftovers for a later date.

Recipe by Alarowitz

Published on March 9, 2020

Prep Time:

40 mins

Cook Time:

7 hrs 10 mins

Additional Time:

10 mins

Total Time:

8 hrs

Servings:

Yield:

10 servings

Jump to Nutrition Facts

Ingredients

2 ½ pounds skin-on, bone-in chicken thighs
1 yellow onion, coarsely chopped
1 red onion, coarsely chopped
4 stalks celery with some leaves, coarsely chopped
4 medium red potatoes - peeled, halved, and cubed
1 rutabaga - peeled, halved, and cubed
2 medium turnips - peeled, halved, and cubed
2 medium carrots, peeled and sliced
1 ½ cups cremini mushrooms, coarsely chopped
4 cloves garlic, peeled and crushed
2 teaspoons salt
1 teaspoon herbes de Provence
1 teaspoon onion powder
1 teaspoon garlic powder
freshly ground black pepper
1 (32 fluid ounce) container vegetable broth

Directions

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.
Saute onion and celery in the pan until turning translucent and browning at the edges, about 5 minutes. Transfer to a large bowl.
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.
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.
Cook on Low for 7 hours, gently stirring every few hours if desired.
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.

Cook's Notes:

Substitute chicken legs for the thighs if preferred, or use turkey.

Omit salt for a low-sodium diet. For some heat, add 1 teaspoon red pepper flakes or 1 jalapeno, chopped.

If cooking for less time or on higher heat, mince the garlic to help it absorb faster into the broth.

Nutrition Facts (per serving)

296	Calories
12g	Fat
26g	Carbs
21g	Protein

Nutrition Facts
Servings Per Recipe 10
Calories 296
% Daily Value *
Total Fat 12g	15%
Saturated Fat 3g	16%
Cholesterol 64mg	21%
Sodium 756mg	33%
Total Carbohydrate 26g	10%
Dietary Fiber 5g	16%
Total Sugars 8g
Protein 21g
Vitamin C 27mg	133%
Calcium 73mg	6%
Iron 2mg	13%
Potassium 868mg	18%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.