This luscious Slow-Cooked chicken dish is the show-stopper you’ve been waiting for! This recipe does require a slow-cooker, but you can reduce prep time by preparing those sweet veggies the night before and refrigerate them!
| Preparation time 20 minutes | Cooking time 4 hours |
| Serves serves 6 | Dietary ~ |
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Affordability Rating
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We recommend serving 1 ¼ pieces of chicken and ¾ cup of vegetables to have the ideal size dish that is jam packed with nutrition! In this serving you’ll get about 36g of protein, 7g of dietary fibre, and only 370 calories with minimal fat and sugars.
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Ingredients
A tip from Turnip the Beat: You can change up the veggies based on the season! In the spring, use baby white turnips and baby carrot instead of the regular varieties!
- Cooking spray (low-fat)
- 2 medium turnips, peeled and chopped
- 4 carrots, diagonally cut into 1-inch pieces
- 3 parsnips, diagonally cut into 1-inch pieces
- 1 white onion, cut into thin wedges
- 4 fresh thyme sprigs
- 1 tablespoon honey
- 2 tablespoons olive oil
- 1 teaspoon kosher salt
- 1 teaspoon black pepper
- 4 bone-in, skinless chicken thighs
- 4 chicken drumsticks, skinned
- 3 tablespoons red wine vinegar
- 3 tablespoons dry Marsala wine
- 1 tablespoon Fresh thyme sprigs
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Method
- Clean, clean, clean! Clean down all your work surfaces.
- Coat a 5- to 6-quart slow cooker with cooking spray. Arrange the turnips (the best part of the dish!), carrots, parsnips, onions, and thyme in the slow cooker.
- Whisk together the honey, 1 tablespoon of the oil, and 1/4 teaspoon each of the salt and pepper in a bowl and pour over the vegetables in the slow cooker, tossing gently to coat.
- Sprinkle the chicken thighs and drumsticks evenly with 1/2 teaspoon of the salt and the remaining 3/4 teaspoon pepper.
- Heat the remaining 1 tablespoon oil in a large non-stick skillet over medium-high.
- Add the chicken thighs to the skillet; cook, turning once, until golden brown (about 2 minutes per side).
- Place the thighs on the vegetables in the slow cooker.
- Add the drumsticks to the skillet; cook, turning to brown on all sides, 3 to 4 minutes. Don’t wipe the skillet clean!
- Place the drumsticks on the vegetables in the slow cooker. Add the vinegar and wine to the skillet, and cook, stirring and scraping to loosen the browned bits from the bottom of the skillet, about 30 seconds.
- Pour over the chicken in the slow cooker.
- Cover and cook on LOW until the chicken and vegetables are tender, about 4 to 5 hours (gives you time to work on other things!).
- Transfer the chicken and vegetables to a serving platter, reserving the cooking liquid in the slow cooker.
- Sprinkle the chicken and vegetables with the remaining 1/4 teaspoon salt.
- Serve with the reserved cooking liquid from the slow cooker. Enjoy!
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Eating healthy doesn’t have to be an expensive ordeal. In fact, it doesn’t have to be an ordeal at all! Each Veginom recipe is rated from 1 to 3, with 1s as simple healthy dishes scrapped together for cheap, and 3s to splash out and impress any you are cooking for!
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