Slow Cooker Chicken and Root Vegetable Stew from Grandma

Ingredients 0/15

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!