Ingredients
- 2 ½ 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 ½ 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
Why This Dish Is So Special
Cooking Pointers
- Cut the vegetables into uniform sizes to ensure even cooking.
- Avoid lifting the lid too often during cooking to keep the heat and moisture inside.
Step 1
Warm a sauté pan over medium-low heat. Brown the chicken thighs in batches, cooking them for about 2 to 3 minutes on each side until the skin gets a nice color. Don’t worry about cooking them all the way through—they should still be a bit pink inside. Once done, set the chicken aside in a bowl and keep the flavorful juices in the pan.
Step 2
Toss the chopped onion and celery into the same pan. Cook them gently until they soften and start to brown around the edges, which should take about 5 minutes. Transfer these to a large bowl.
Step 3
Now, add the potatoes, rutabaga, turnips, carrots, mushrooms, and garlic to the bowl with the onion and celery. Sprinkle in some salt, herbes de Provence, onion powder, garlic powder, and pepper. Give everything a good stir so all the veggies are nicely coated with the seasonings.
Step 4
Layer half of the vegetable mixture into the slow cooker, then add half of the chicken on top. Repeat with the remaining vegetables and chicken, and pour the vegetable broth over everything.
Step 5
Set your slow cooker to low and let it work its magic for about 7 hours. If you want, you can gently stir it every few hours to mix things up.
Step 6
When it’s done, carefully use tongs to take out the chicken and let it cool for a bit. Remove the skin and bones, shred the meat, and then stir it back into the stew. Give it a final mix, and it’s ready to serve!
