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Babushka's Slow Cooker Root Vegetable and Chicken Stew
Babushka's Slow Cooker Root Vegetable and Chicken Stew
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Prep Time:
40 minutes
Cook Time:
430 minutes
Total Time:
480 minutes
Cozy slow cooker chicken stew with root veggies - perfect for leftovers.
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
Instructions:
  • 1. Heat a saute pan over gentle heat. Sear chicken thighs in batches until skin is golden, about 2 to 3 minutes per side. Keep the meat slightly pink inside. Transfer chicken to a bowl, keeping the flavorful juices in the pan.
  • Caramelize onion and celery in the pan until golden brown and slightly crispy, for about 5 minutes. Place in a spacious bowl.
  • Combine potatoes, rutabaga, turnips, carrots, mushrooms, and garlic with the onion-celery mixture. Season generously with salt, herbes de Provence, onion powder, garlic powder, and pepper. Mix well until all vegetables are evenly coated.
  • Start by filling the slow cooker with half of the vegetable mixture and half of the chicken. Layer the remaining vegetables and chicken on top, then pour the vegetable broth over everything in the slow cooker.
  • Simmer on Low for 7 hours, occasionally giving it a gentle stir.
  • Using tongs, carefully lift the chicken from the stew and allow it to cool slightly. Remove and discard the skin and bones, then shred the meat. Gently stir the shredded chicken back into the slow cooker.

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