My chicken stew makes the house smell wonderful as it gently bubbles in the slow cooker. One whiff and my family heads to the kitchen to see if it's ready.
Ingredients
- 3 medium parsnips, peeled and cut into 1/2-inch pieces
- 2 large carrots, cut into 1/2-inch slices
- 2 celery ribs, chopped
- 1 large sweet potato, peeled and cut into 1-inch cubes
- 4 green onions, chopped
- 3 pounds bone-in chicken thighs, skin removed
- 1/2 teaspoon dried sage leaves
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 4 cups chicken broth
- 1 cup water
- 3 tablespoons cornstarch
- 1/4 cup cold water
- 1 package (16 ounces) potato gnocchi
- optional: hot pepper sauce and thinly sliced green onions
Instruction
- Place the parsnips, carrots, celery, sweet potato and onions in a 5-qt. slow cooker. Top with chicken; sprinkle with the sage, salt and pepper. Add broth and 1 cup water. Cover and cook on low for 6-8 hours or until chicken is tender.
- Remove chicken; when cool enough to handle, remove meat from bones and discard bones. Cut meat into bite-sized pieces and return to the slow cooker.
- Mix cornstarch and cold water until smooth; stir into stew. Add gnocchi. Cover and cook on high for 30 minutes or until thickened. If desired, season with hot pepper sauce and sprinkle with sliced green onions.
