From Chris Prosperi — This is ridiculously easy to make; it involves chicken, chopped vegetables, corn starch and a slow cooker. In six hours, dinner is served!
Ingredients
- 6 chicken thighs boneless, skinless
- 1 cup onion diced
- 2 cups parnips peeled, chopped
- 1 cup carrots peeled, chopped
- 1 cup turnips peeled, chopped
- 3 cups chicken broth
- 1 tablespoon brown sugar
- 2 tablespoons balsamic vinegar
- 4 tablespoons cornstarch
- 4 tablespoons water cold
Servings:
Instructions
- Place chicken in a 4 or 6 quart slow cooker. Top with onions, parsnips, carrots and turnips. Pour in the chicken broth, brown sugar and balsamic vinegar, put lid on slow cooker and set to low. Cook for 4 to 6 hours.
- Before serving, combine cornstarch and cold water in a small bowl and mix until smooth. Add mixture to slow cooker while stirring until slightly thickened. Serve immediately.
Candy says
Hi! I made this recipe today, using rutabega instead of turnip. It’s a new vegetable to me and I hope in comes out well. My question is aroun temps. Should the slow cooker be on high or low for 4-6 hours?. I typically see recipes that are cooked at low go for about 10 hours. Thanks for the tips and good eating!
Faith Middleton says
Candy, I use my slow cooker on low for sturdy root vegetables, and because the timing works for me coming home, I set mine at 8 hours. Best, Faith
Scott says
What a great recipe! Added a few diced red potatoes, had it going (low) while at work (8 hours). Little salt and pepper after thickening, came out delicious! Thanks for sharing!
Faith Middleton says
Scott, so glad you liked it! I made it this past weekend and really liked it. We were greatly comforted eating it. Cheers! — Faith
Harriet says
Hi Faith! I love your show: the fun, interesting conversations; the recipes for food and drink that you share; and the wine recommendations. You and the gang always take me to a happy place.
I’d love to make this recipe for friends, but one of them has a lot of dietary restrictions. She can’t tolerate balsamic vinegar or any other acidic ingredients. Do you have any substitution suggestions?
Many thanks, Harriet
Robyn Doyon-Aitken says
You could easily leave the balsamic vinegar out of this and it would still be good. Maybe keep some lemon wedges on the table for guests to give their individual bowls a shot of acid, if they’d like it.
Harriet Chenkin says
Thanks very much for the prompt reply. I’m looking forward to making this dish for my friends now.