Best 2 Babushkas Slow Cooker Root Vegetable And Chicken Stew Recipes

Babushka's slow cooker root vegetable and chicken stew is a hearty and flavorful meal that is perfect for a cold winter day. This classic dish is made with tender chicken, a variety of colorful root vegetables, and a rich and savory broth. It is a hearty and delicious meal that is sure to warm you up from the inside out. With just a few simple ingredients and a slow cooker, you can create a delicious and comforting stew that the whole family will love.

Let's cook with our recipes!

BABUSHKA'S SLOW COOKER ROOT VEGETABLE AND CHICKEN STEW

Babushka's Slow Cooker Root Vegetable and Chicken Stew image

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.

Provided by Alarowitz

Categories Soups, Stews and Chili Recipes Stews Chicken

Time 8h

Yield 10

Number Of Ingredients 16

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

Steps:

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.

Nutrition Facts : Calories 295.7 calories, Carbohydrate 26.2 g, Cholesterol 63.8 mg, Fat 11.8 g, Fiber 4.6 g, Protein 21.4 g, SaturatedFat 3.2 g, Sodium 755.8 mg, Sugar 7.7 g

BABUSHKA'S SLOW COOKER ROOT VEGETABLE AND CHICKEN STEW

Babushka's Slow Cooker Root Vegetable and Chicken Stew image

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.

Provided by Alarowitz

Categories Chicken Stew

Time 8h

Yield 10

Number Of Ingredients 16

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

Steps:

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.

Nutrition Facts : Calories 295.7 calories, Carbohydrate 26.2 g, Cholesterol 63.8 mg, Fat 11.8 g, Fiber 4.6 g, Protein 21.4 g, SaturatedFat 3.2 g, Sodium 755.8 mg, Sugar 7.7 g

Tips:

Choose the right root vegetables: Use a variety of root vegetables, such as carrots, potatoes, parsnips, turnips, and rutabagas. Choose firm, unblemished vegetables.
Brown the chicken: Browning the chicken before adding it to the slow cooker helps to develop flavor and prevent the chicken from becoming dry.
Use a flavorful broth: The broth is the base of the stew, so use a good-quality broth that you enjoy the taste of. You can use chicken broth, vegetable broth, or a combination of both.
Add some herbs and spices: Herbs and spices add flavor and depth to the stew. Some good choices include thyme, rosemary, sage, garlic powder, and onion powder.
Cook on low and slow: The key to a successful slow cooker stew is to cook it on low and slow. This allows the flavors to develop and the chicken to become tender.

Conclusion:

Babushka's Slow Cooker Root Vegetable and Chicken Stew is a hearty, flavorful, and easy-to-make dish that is perfect for a cold winter day. The combination of root vegetables, chicken, and flavorful broth creates a delicious and comforting stew that the whole family will enjoy.