Maple Chicken and Root Vegetable Stew
Maple Chicken and Root Vegetable Stew
Ingredients
For the Stew
- 1 1/2 pounds boneless, skinless chicken thighs, cut into 1 1/2-inch pieces
- 1 sweet potato, large, peeled and cut into 1-inch cubes
- 2 carrots, large, peeled and cut into 1-inch pieces
- 2 parsnips, medium, peeled and cut into 1-inch pieces
- 1 yellow onion, medium, chopped
- 3 garlic, cloves, minced
- 2 cups chicken broth
- 1/4 cup pure maple syrup
- 1 tablespoon Dijon mustard
- 1 teaspoon dried thyme
- 1/2 teaspoon dried rosemary, crushed
- 1 teaspoon salt
- 1/2 teaspoon black pepper
For Thickening and Garnish
- 2 tablespoons cornstarch
- 2 tablespoons cold water
- 2 tablespoons fresh parsley, chopped, for garnish
Instructions
- 1
Prepare the chicken and vegetables: Cut the boneless, skinless chicken thighs into 1 1/2-inch pieces. Peel and cut the sweet potato, carrots, and parsnips into 1-inch cubes or pieces. Chop the yellow onion and mince the garlic cloves.
⏱️ 15 min
- 2
Combine stew ingredients: Place the prepared chicken, sweet potato, carrots, parsnips, yellow onion, and minced garlic into the slow cooker insert. Pour in the chicken broth and maple syrup. Add the Dijon mustard, dried thyme, crushed dried rosemary, salt, and black pepper. Stir gently to combine all ingredients.
⏱️ 10 min
- 3
Cook the stew: Cover the slow cooker and cook on the LOW setting for 4 hours, or on the HIGH setting for 2 hours, or until the chicken is cooked through and the vegetables are tender.
⏱️ 240 min
- 4
Thicken the stew: In a small bowl, whisk together the cornstarch and cold water until a smooth slurry forms. Stir the cornstarch slurry into the stew in the slow cooker. Cover and continue to cook on HIGH for an additional 15-20 minutes, or until the stew has thickened to your desired consistency.
⏱️ 20 min
- 5
Serve and garnish: Ladle the warm Maple Chicken and Root Vegetable Stew into bowls. Garnish each serving with fresh chopped parsley before serving.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Maple Chicken and Root Vegetable Stew
Ingredients
For the Stew
- 1 1/2 pounds boneless, skinless chicken thighs, cut into 1 1/2-inch pieces
- 1 sweet potato, large, peeled and cut into 1-inch cubes
- 2 carrots, large, peeled and cut into 1-inch pieces
- 2 parsnips, medium, peeled and cut into 1-inch pieces
- 1 yellow onion, medium, chopped
- 3 garlic, cloves, minced
- 2 cups chicken broth
- 1/4 cup pure maple syrup
- 1 tablespoon Dijon mustard
- 1 teaspoon dried thyme
- 1/2 teaspoon dried rosemary, crushed
- 1 teaspoon salt
- 1/2 teaspoon black pepper
For Thickening and Garnish
- 2 tablespoons cornstarch
- 2 tablespoons cold water
- 2 tablespoons fresh parsley, chopped, for garnish
Instructions
- 1
Prepare the chicken and vegetables: Cut the boneless, skinless chicken thighs into 1 1/2-inch pieces. Peel and cut the sweet potato, carrots, and parsnips into 1-inch cubes or pieces. Chop the yellow onion and mince the garlic cloves.
⏱️ 15 min - 2
Combine stew ingredients: Place the prepared chicken, sweet potato, carrots, parsnips, yellow onion, and minced garlic into the slow cooker insert. Pour in the chicken broth and maple syrup. Add the Dijon mustard, dried thyme, crushed dried rosemary, salt, and black pepper. Stir gently to combine all ingredients.
⏱️ 10 min - 3
Cook the stew: Cover the slow cooker and cook on the LOW setting for 4 hours, or on the HIGH setting for 2 hours, or until the chicken is cooked through and the vegetables are tender.
⏱️ 240 min - 4
Thicken the stew: In a small bowl, whisk together the cornstarch and cold water until a smooth slurry forms. Stir the cornstarch slurry into the stew in the slow cooker. Cover and continue to cook on HIGH for an additional 15-20 minutes, or until the stew has thickened to your desired consistency.
⏱️ 20 min - 5
Serve and garnish: Ladle the warm Maple Chicken and Root Vegetable Stew into bowls. Garnish each serving with fresh chopped parsley before serving.
⏱️ 5 min