Delicious Living
  • 6 small skinless, bone-in chicken thighs
  • 1 large onion, chopped
  • 2 large carrots, cut into 3-4-inch pieces
  • 4 small parsnips, cut into 3/4-inch pieces
  • 2 small golden beets, cut into 3/4- inch cubes
  • 6 large cloves garlic, chopped
  • 2 bay leaves
  • 4 large sprigs fresh rosemary
  • 1/2 cup white wine
  • 4 cups chicken broth or stock
  • 1 clove garlic, pressed
  • 1-2 tablespoons balsamic vinegar
  • chopped fresh parsley (for garnish)

Chicken and Root Vegetable Stew

Lisa Turner | Delicious Living
  • Prep Time: 15 mins
  • Cook Time: 240 mins
  • Total Time: 255 mins
  • Serves: 4 people
  • Calories per serving: 464

Boneless, skinless chicken thighs are less expensive than breasts and stay tender and flavorful during long cooking times. If you can’t find golden beets, add an additional parsnip (don’t use red beets, or the mixture will turn pink).

  1. Combine first 10 ingredients (chicken through broth) in a 4- to 5-quart slow cooker. Cover and cook on low for 6–7 hours, or high for 4–5 hours.
  2. During the last 15 minutes of cooking, remove and discard rosemary. Stir in pressed garlic and vinegar; season with salt and pepper. Shower with parsley and serve.

PER SERVING: 464 cal, 6g fat (2g mono, 2g poly, 2g sat), 91mg chol, 39g protein, 70g carb, 20g fiber, 353mg sodium

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