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My review
Babushka's Slow Cooker Root Vegetable and Chicken Stew
4 made it |
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Alarowitz
"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."
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Ingredients
8 h servings 296Original recipe yields 10 servings
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- US
- Metric
Directions
{{model.addEditText}} Print- 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.
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Footnotes
- 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.