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Classic Creamy Chicken and Root Vegetable Stew
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Course Soup
Cuisine American
Servings 4 people

Equipment

  • Slow Cooker
  • Whisk
  • Cutting Board

Ingredients
  

  • 1.5 pounds boneless, skinless chicken thighs
  • 3 medium carrots, peeled and cut into 1-inch pieces
  • 2 parsnips, peeled and cut into 1-inch pieces
  • 2 medium Yukon gold potatoes, cubed
  • 1 yellow onion, diced
  • 3 garlic cloves, minced
  • 4 cups chicken broth
  • 2 tablespoons all-purpose flour
  • 1 teaspoon dried thyme
  • 2 bay leaves
  • Salt and black pepper, to taste
  • 1 cup heavy cream
  • Fresh parsley, chopped, for serving

Instructions
 

  • Place the chicken thighs, carrots, parsnips, potatoes, onion, and garlic in the slow cooker.
  • In a bowl, whisk the chicken broth with the flour, thyme, salt, and pepper until smooth. Pour the mixture over the ingredients in the slow cooker and tuck in the bay leaves.
  • Cover and cook on low for 7 hours.
  • Stir in the heavy cream, then cover and cook for 30 minutes more.
  • Remove the bay leaves. Serve the stew in bowls topped with chopped parsley.

Notes

Add the cream only at the end to keep the broth smooth and prevent separation. If the stew thickens too much overnight, stir in a little extra broth when reheating on the stove. Yukon gold potatoes help give body to the sauce, so avoid swapping them for a waxy variety.
Course: Soup
Cuisine: American
Equipment: Slow Cooker, Whisk, Cutting Board