Easy Slow Cooker Chicken and Root Vegetable Stew Recipe

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. In a skillet, heat over medium-low. Brown chicken thighs for 2-3 minutes per side. Don't fully cook; chicken should be pink inside. Place in bowl, saving pan juices.
2. Cook onion and celery until translucent, about 5 minutes. Put in large bowl.
3. Add potatoes, rutabaga, turnips, carrots, mushrooms, and garlic to bowl. Season with salt, herbes de Provence, onion powder, garlic powder, and pepper. Mix well.
4. Place half the vegetables in slow cooker. Add half the chicken. Layer remaining vegetables and chicken. Pour broth over everything.
5. Cook on Low for 7 hours, stirring occasionally if you like.
6. Remove chicken. Let cool. Shred meat, discarding skin and bones. Stir back into stew.

Nutrition

• Calories: 296 kcal
• Fat Content: 12 g
• Fiber Content: 5 g
• Sugar Content: 8 g
• Sodium Content: 756 mg
• Protein Content: 21 g
• Cholesterol Content: 64 mg
• Carbohydrate Content: 26 g
• Saturated Fat Content: 3 g
• Unsaturated Fat Content: 0 g