Babushka'S Slow Cooker Root Vegetable And Chicken Stew Recipe

Name: Babushka'S Slow Cooker Root Vegetable And Chicken Stew
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 1/2 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 1/2 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

Servings: persons

2 1/2 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 1/2 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

1
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
Saute onion and celery in the pan until turning translucent and browning at the edges, about 5 minutes. Transfer to a large bowl.
3
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
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
Cook on Low for 7 hours, gently stirring every few hours if desired.
6
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.

644

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 2 1/2 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, and more.

Yes, Babushka'S Slow Cooker Root Vegetable And Chicken Stew falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Babushka'S Slow Cooker Root Vegetable And Chicken Stew

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