Parsnip and Apple Chicken Stew
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
4 chicken thighs (bones in, skin removed)2 C Parsnips chopped2 medium onions1 chicken stock cube1 medium apple chopped (I used a gala no skin or core)2Tbs cooking sherry1 tsp garlic powder1/2 tsp onion powder1/4 tsp pepper1 1/2 C water2 1/2 Tbs cornstarch 1/5 C milk (I used whole, cause that is what we have)
Put all ingredients except corn starch and milk in the slow cooker, cook on high for 5 hours.
Mix corn starch and milk so that there are no lumps, stir into the chicken mixture and continue cooking one hour.
Add salt to taste.
Total cooking time about 6 hours, but my slow cooker runs really hot, so you might need to go longer.
Serving Size: 4 servings (1 serving is one thigh and about 1 C of sauce vegetable mixture)
(I served the stew with fresh buns. not in calorie count)
Mix corn starch and milk so that there are no lumps, stir into the chicken mixture and continue cooking one hour.
Add salt to taste.
Total cooking time about 6 hours, but my slow cooker runs really hot, so you might need to go longer.
Serving Size: 4 servings (1 serving is one thigh and about 1 C of sauce vegetable mixture)
(I served the stew with fresh buns. not in calorie count)
Nutritional Info Amount Per Serving
- Calories: 238.2
- Total Fat: 3.8 g
- Cholesterol: 60.3 mg
- Sodium: 266.0 mg
- Total Carbs: 37.5 g
- Dietary Fiber: 5.5 g
- Protein: 16.4 g