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.
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
Directions
Step 1
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.
Step 2
Saute onion and celery in the pan until turning translucent and browning at the edges, about 5 minutes. Transfer to a large bowl.
Step 3
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.
Step 4
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.
Step 5
Cook on Low for 7 hours, gently stirring every few hours if desired.
Step 6
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.
Cook’s Notes:
Substitute chicken legs for the thighs if preferred, or use turkey.
Nutrition Facts (per serving)
Nutrition Facts | |
---|---|
Servings Per Recipe 10 | |
Calories 296 | |
% Daily Value * | |
Total Fat12g | 15% |
Saturated Fat3g | 16% |
Cholesterol64mg | 21% |
Sodium756mg | 33% |
Total Carbohydrate26g | 10% |
Dietary Fiber5g | 16% |
Total Sugars8g | |
Protein21g | |
Vitamin C27mg | 133% |
Calcium73mg | 6% |
Iron2mg | 13% |
Potassium868mg | 18% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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