Slow Cooker Chicken and Root Vegetable Stew from Grandma

Why Everyone Loves This Recipe

This stew is a comforting, hearty meal that brings warmth and nostalgia with every bite. The slow cooking process allows the flavors to blend beautifully, making the chicken tender and the root vegetables rich and flavorful. It’s perfect for cozy family dinners or when you need a little taste of home.

Cooking Techniques

- Brown the chicken before adding it to the slow cooker to enhance the flavor.
- Cut the root vegetables into similar sizes to ensure even cooking.
- Avoid lifting the lid too often during cooking to keep the temperature steady.

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!

Serving Variations

Serve this stew with a crusty slice of bread or warm buttered rolls to soak up the delicious broth. A side of steamed green beans or a fresh garden salad can add a nice contrast and brighten up the meal.

Storage Tips

Allow the stew to cool completely before storing it in an airtight container. It can be kept in the refrigerator for up to 3 days or frozen for up to 3 months. Reheat gently on the stove or in the microwave until warmed through.