This comforting stew brings together tender chicken and a mix of hearty root vegetables, slow-cooked to perfection for a warm, satisfying meal. It’s an easy, cozy dish that feels like a loving hug from Babushka’s kitchen.
Start by heating a sauté pan over medium-low heat. Cook the chicken thighs in batches, just until the skin begins to brown—about 2 to 3 minutes per side. Don’t worry if the inside is still a bit pink; you’ll finish cooking it in the slow cooker. Set the chicken aside in a bowl, but keep those flavorful juices in the pan.
Next, add the onion and celery to the same pan and cook them until they turn translucent and start to brown around the edges, which should take about 5 minutes. Transfer those to a large bowl.
Now, toss in the potatoes, rutabaga, turnips, carrots, mushrooms, and garlic with the onion and celery. Sprinkle salt, herbes de Provence, onion powder, garlic powder, and pepper over the veggies. Give everything a good stir so the seasonings coat all the pieces evenly.
Put half of the vegetable mixture into your slow cooker, then layer half of the chicken on top. Repeat with the remaining veggies and chicken. Pour the vegetable broth over everything.
Set the slow cooker to low and let it cook for about 7 hours. If you want, you can give it a gentle stir a couple of times during the day, but it’s not necessary.
When it’s done, use tongs to take the chicken out and let it cool for a bit. Remove the skin and bones, shred the meat, and then stir it back into the stew before serving.
- Use bone-in chicken for extra flavor and richness.
- Cut root vegetables into uniform pieces to ensure even cooking.
- Add fresh herbs near the end of cooking to keep their bright taste.
This stew is a warm hug in a bowl, perfect for chilly days. The slow cooker brings out deep, rich flavors while making the meat tender and juicy. It’s a comforting meal that fills your home with inviting aromas and satisfies every appetite.
Serve this stew with a slice of crusty bread or warm buttered rolls to soak up the delicious broth. A simple green salad on the side adds a fresh, crisp contrast. For a heartier meal, pair it with creamy mashed potatoes.
Allow the stew to cool completely before transferring it to airtight containers. It keeps well in the fridge for up to four days. For longer storage, freeze portions for up to three months and thaw overnight in the fridge before reheating gently on the stove.
