Slow Cooker Rustic Chicken and Root Vegetable Stew

• 1.5 lbs boneless, skinless chicken thighs, cut into chunks
• 4 medium carrots, peeled and sliced into 1/2-inch rounds
• 3 medium parsnips, peeled and chopped into 1-inch pieces
• 3 medium Yukon gold potatoes, peeled and diced
• 1 large onion, chopped
• 3 cloves garlic, minced
• 3 cups low-sodium chicken broth
• 1 tablespoon tomato paste
• 1 teaspoon dried thyme
• 1 teaspoon dried rosemary
• 1 bay leaf
• Salt and freshly ground black pepper, to taste
• 2 tablespoons olive oil
• 2 tablespoons all-purpose flour (optional, for thickening)

Instructions

1. Heat olive oil in a large skillet over medium-high heat. Season chicken thighs with salt and pepper, then brown them in batches, about 3 minutes per side. Transfer browned chicken to the slow cooker.
2. Add chopped onion and garlic to the skillet and sauté until softened, about 3 minutes. Add tomato paste and cook for 1 more minute, stirring constantly.
3. Transfer the onion mixture into the slow cooker. Add carrots, parsnips, potatoes, chicken broth, thyme, rosemary, and bay leaf. Stir everything gently to combine.
4. Cover and cook on low for 6 hours, or until the chicken and vegetables are tender and flavors meld together.
5. About 30 minutes before serving, remove the bay leaf. For a thicker stew, mix the flour with 1/4 cup cold water until smooth and stir it into the slow cooker. Cover and cook on high for 30 more minutes until the stew thickens.
6. Taste and adjust salt and pepper as needed. Remove herb stems if desired, and stir well before serving.
7. Serve hot with crusty bread or over buttered egg noodles for a complete meal.

Chef tips

• For a gluten-free option, substitute all-purpose flour with cornstarch or a gluten-free flour blend for thickening.
• If you prefer a lighter stew, use skinless chicken breasts instead of thighs, but note that thighs stay juicier and more tender in slow cooking.
• You can add other root vegetables such as rutabaga or turnips for more flavor and nutrients.
• To deepen the flavor, deglaze the skillet with a splash of dry white wine or apple cider before transferring ingredients to the slow cooker.