How to Make Babushka's Slow Cooker Root Vegetable and Chicken Stew - A Step-by-Step Guide

When it comes to hearty and comforting meals, there's nothing quite like a stew. And if you're looking for a stew that's full of wholesome, nourishing ingredients, then Babushka's Slow Cooker Root Vegetable and Chicken Stew is the perfect recipe for you.

This traditional Eastern European stew is a classic example of how simple, humble ingredients can come together to create a dish that's both delicious and satisfying. Root vegetables like carrots, potatoes, and parsnips provide a hear...

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Ingredients

  • 2 ½ 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 ½ 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

Information

  • Prep Time: 40 mins
  • Cook Time: 7 hrs 10 mins
  • Additional Time: 10 mins
  • Total Time: 8 hrs
  • Servings: 10
  • Yield: 10 servings

  • 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

    296 cal.

    • Total Fat: 12g
    • Saturated Fat: 3g
    • Cholesterol: 64mg
    • Sodium: 756mg
    • Total Carbohydrate: 26g
    • Dietary Fiber: 5g
    • Total Sugars: 8g
    • Protein: 21g
    • Vitamin C: 27mg
    • Calcium: 73mg
    • Iron: 2mg
    • Potassium: 868mg