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Creamy Chicken Stew with Celery Root and Fresh Dill
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Course Soup
Cuisine American
Servings 4 people

Equipment

  • Slow Cooker

Ingredients
  

  • 1.5 pounds boneless, skinless chicken thighs
  • 1 large celery root, peeled and cut into 1-inch cubes
  • 3 medium carrots, peeled and sliced
  • 1 yellow onion, diced
  • 3 garlic cloves, minced
  • 4 cups chicken broth
  • 1 cup heavy cream
  • 1/4 cup fresh dill, chopped
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 2 bay leaves

Instructions
 

  • Place the chicken thighs in the bottom of the slow cooker. Add the celery root, carrots, onion, and garlic on top.
  • Pour in the chicken broth. Add the salt, black pepper, and bay leaves.
  • Cover and cook on low for 6 hours until the chicken is tender and the vegetables are soft.
  • Remove the chicken thighs and shred them with two forks. Return the shredded chicken to the slow cooker.
  • Stir in the heavy cream and most of the fresh dill. Cook uncovered on high for 15 minutes to warm through.
  • Remove the bay leaves before serving. Sprinkle the remaining dill over each bowl.

Notes

Add the cream only at the end so it stays smooth and does not separate. Celery root can be peeled ahead and stored in cold water to keep its color. Leftovers thicken in the fridge, so stir in a splash of broth when reheating.
Course: Soup
Cuisine: American
Equipment: Slow Cooker