BABUSHKA'S SLOW COOKER ROOT VEGETABLE AND CHICKEN STEW
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.
Provided by Alarowitz
Categories Soups, Stews and Chili Recipes Stews Chicken
Time 8h
Yield 10
Number Of Ingredients 16
Steps:
- 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.
Nutrition Facts : Calories 295.7 calories, Carbohydrate 26.2 g, Cholesterol 63.8 mg, Fat 11.8 g, Fiber 4.6 g, Protein 21.4 g, SaturatedFat 3.2 g, Sodium 755.8 mg, Sugar 7.7 g
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