Slow Cooker Chicken Braised With Mushrooms And Root Vegetables Recipes

CROCK POT BRAISED CHICKEN WITH VEGETABLES

Steps:

• Brush the inside of a 6-quart crock pot with melted butter.
• Place the onion slices in the bottom of the crock pot/slow cooker.
• Top with potato slices, carrots and peas.
• In a bowl combine the broth, wine, garlic, 1 teaspoon seasoned or white salt, black pepper and thyme; pour the mixture over the vegetables.
• In a small bowl mix together 1-1/2 teaspoons paprika, 1-2 teaspoons seasoned salt (or to taste) and black pepper to taste; rub on top of the skin on the chicken.
• Arrange the chicken pieces on top of the vegetables.
• Cover and cook on LOW setting for about 7-8 hours, or until the chicken is tender.

BABUSHKA'S SLOW COOKER ROOT VEGETABLE AND CHICKEN STEW

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.

SLOW COOKER CHICKEN BRAISED WITH MUSHROOMS AND ROOT VEGETABLES

Steps:

• Cut onion, potatoes and parsnips into 1-inch cubes. Dry chicken with paper towels. In a sturdy plastic bag, combine flour and 1/4 tsp. each, salt and pepper. Add chicken in batches and shake to coat. Reserve any remaining flour mixture. In a large skillet, melt butter with oil over medium heat. Add chicken, in batches, and brown all over, adding more oil if needed. Transfer chicken to slow cooker. Add onion and mushrooms to skillet; cook 5 minutes, stirring often. Transfer to slow cooker. Stir in potatoes, parsnips and 1 tsp. of the tarragon. Add 2 tsp. oil to skillet, then any remaining flour; cook, stirring, 1 minute. Remove pan from heat and gradually whisk in broth and mustard; cook, whisking, until thickened and smooth. Pour over chicken and vegetables in slow cooker. Cover and cook, without stirring, on low for 5 to 6 hours, or on high for 2 1/2 to 3 hours. Taste and adjust seasonings. Stir together red onion, parsley and remaining tarragon; sprinkle over stew to serve.