Slow Cooker Chicken and Root Vegetable Stew from Grandma
This comforting stew combines tender chicken and hearty root vegetables, simmered slowly to bring out rich, homey flavors. It’s the perfect cozy meal to warm you up on a chilly day, just like Grandma used to make.
Prep Time40 min
Cook Time7 hr 10 min
Total Time7 hr 50 min
Difficulty
Hard
Cooking Techniques
Brown the chicken before adding it to the slow cooker to enhance the flavor.
Cut the root vegetables into similar sizes to ensure even cooking.
Avoid lifting the lid too often during cooking to keep the temperature steady.
Ingredients
0/15
Why Everyone Loves This Recipe
This stew is a comforting, hearty meal that brings warmth and nostalgia with every bite. The slow cooking process allows the flavors to blend beautifully, making the chicken tender and the root vegetables rich and flavorful. It’s perfect for cozy family dinners or when you need a little taste of home.
Step 1
Warm a sauté pan over medium-low heat. Brown the chicken thighs in batches, about 2 to 3 minutes per side, just until the skin starts to get some color. Don’t worry if the meat is still a bit pink inside—that’s exactly what you want. Set the chicken aside in a bowl and keep the juices in the pan.
Step 2
Toss the onion and celery into the same pan and cook them until they soften and start to brown around the edges, which should take about 5 minutes. Once they’re ready, transfer them to a large bowl.
Step 3
Add the potatoes, rutabaga, turnips, carrots, mushrooms, and garlic to the bowl with the onion and celery. Sprinkle in the salt, herbes de Provence, onion powder, garlic powder, and pepper. Give everything a good stir so the veggies are evenly coated with the seasoning.
Step 4
Layer half of the vegetable mixture in the slow cooker, then add half of the chicken on top. Repeat with the remaining veggies and chicken, then pour the vegetable broth over everything.
Step 5
Set the slow cooker on low and let it cook for about 7 hours. If you want, you can give it a gentle stir every few hours to help mix the flavors.
Step 6
When it’s done, use tongs to pull out the chicken and let it cool a bit. Remove the skin and bones, shred the meat, and stir it back into the stew. Give everything one last mix, and it’s ready to enjoy!
337
people cooked this recipe
ByDaniel Wilson
Daniel focuses on practical recipes with clear steps and familiar ingredients.
Serving Variations
Serve this stew with a crusty slice of bread or warm buttered rolls to soak up the delicious broth. A side of steamed green beans or a fresh garden salad can add a nice contrast and brighten up the meal.
Storage Tips
Allow the stew to cool completely before storing it in an airtight container. It can be kept in the refrigerator for up to 3 days or frozen for up to 3 months. Reheat gently on the stove or in the microwave until warmed through.
Frequently Asked Questions
Can I use boneless chicken thighs instead of bone-in?
Yes, boneless thighs will work but may cook faster, so check for doneness around 6 hours.
Do I need to brown the chicken before adding it to the slow cooker?
Browning adds flavor and color but you can skip it if short on time.
Can I substitute other root vegetables for rutabaga and turnips?
Yes, parsnips or sweet potatoes are good alternatives.
Is it necessary to peel the potatoes and rutabaga?
Peeling is recommended for texture and flavor, but you can leave skins on if you prefer.
Can I use chicken broth instead of vegetable broth?
Yes, chicken broth will work and add a richer flavor.
How thick will the stew be after cooking?
It will be a hearty, broth-based stew, not very thick.
Can I make this in an Instant Pot or pressure cooker?
Yes, cook on high pressure for about 25-30 minutes, then shred chicken and stir.
Breakfast
Lunch
Dinner
Snacks
Meals
Drinks
Vegan
