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Ingredients
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2 ½ pounds skin-on, bone-in chicken thighs
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1 yellow onion, coarsely chopped
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1 red onion, coarsely chopped
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4 stalks celery with some leaves, coarsely chopped
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4 medium red potatoes - peeled, halved, and cubed
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1 rutabaga - peeled, halved, and cubed
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2 medium turnips - peeled, halved, and cubed
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2 medium carrots, peeled and sliced
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1 ½ cups cremini mushrooms, coarsely chopped
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4 cloves garlic, peeled and crushed
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2 teaspoons salt
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1 teaspoon herbes de Provence
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1 teaspoon onion powder
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1 teaspoon garlic powder
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freshly ground black pepper
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1 (32 fluid ounce) container vegetable broth
Directions
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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.
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Saute onion and celery in the pan until turning translucent and browning at the edges, about 5 minutes. Transfer to a large bowl.
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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.
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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.
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Cook on Low for 7 hours, gently stirring every few hours if desired.
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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.
Omit salt for a low-sodium diet. For some heat, add 1 teaspoon red pepper flakes or 1 jalapeno, chopped.
If cooking for less time or on higher heat, mince the garlic to help it absorb faster into the broth.
Nutrition Facts (per serving)
296 | Calories |
12g | Fat |
26g | Carbs |
21g | Protein |
Nutrition Facts | |
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Servings Per Recipe 10 | |
Calories 296 | |
% Daily Value * | |
Total Fat 12g | 15% |
Saturated Fat 3g | 16% |
Cholesterol 64mg | 21% |
Sodium 756mg | 33% |
Total Carbohydrate 26g | 10% |
Dietary Fiber 5g | 16% |
Total Sugars 8g | |
Protein 21g | 43% |
Vitamin C 27mg | 29% |
Calcium 73mg | 6% |
Iron 2mg | 13% |
Potassium 868mg | 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.