Babushkas Slow Cooker Root Vegetable and Chicken Stew

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.

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.

Per Serving: 296 calories; protein 21.4g; carbohydrates 26.2g; fat 11.8g; cholesterol 63.8mg; sodium 755.8mg.

The word “stew” can process to 2 time a dish and a cooking method. Stewing makes not fast cooking piece of meat, raw fruit or beans in a flavorful water based . It’s similar to braising, but it does have a few notable differences. The raw animal vested is chopped into smaller pieces instead of being processing menu whole , and the liquid completely covers the contents in a stew as compared to a braise’s halfway all of it . When meat or raw fruit are cooked using this method, the resulting dish is called stew.

Stew has a perception for being a rib-sticking meal that comfortable you up on a cold , winter day. It’s true ; a bowl of old menu of beef stew does have warming featured food , but stew’s cozy factor more than a way beyond preserving you from the chill . It’s all about those soft and chunks of meat and vegetables, swimming in a thick, ultra-rich gravy. The way they come together make the greatest comfort food, no matter the weather.