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Babushka's 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."

Ingredients :

• 2 1/2 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 1/2 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

Instructions :

Prep : 40M	Cook : 10M	Ready in : 8H

• 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.
• Saute onion and celery in the pan until turning translucent and browning at the edges, about 5 minutes. Transfer to a large bowl.
• 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.
• 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.
• Cook on Low for 7 hours, gently stirring every few hours if desired.
• 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.

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.

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