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.



Original recipe yields 10 servings
The ingredient list now reflects the servings specified


  • 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

296 calories; 11.8 g total fat; 64 mg cholesterol; 756 mg sodium. 26.2 g carbohydrates; 21.4 g protein; Full Nutrition


1 Ratings
  • 5 star values: 1
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0