creamy slow cooker chicken and root vegetable soup for busy nights

Ingredients

• 2 lbs boneless, skinless chicken thighs
• 2 large parsnips, peeled and diced (about 2 cups)
• 2 medium turnips, peeled and diced (about 2 cups)
• 1 large sweet potato, peeled and diced (about 2 cups)
• 1 large yellow onion, diced
• 4 cloves garlic, minced
• 4 cups low-sodium chicken stock
• ½ cup dry white wine (optional)
• 1 tablespoon Dijon mustard
• 3 sprigs fresh thyme (or 1 teaspoon dried)
• 1 bay leaf
• 1 cup heavy cream
• 2 tablespoons olive oil
• Salt and black pepper to taste
• Juice of ½ lemon
• Fresh parsley for garnish

Instructions

1. Prep vegetables: Dice all vegetables into uniform ¾-inch pieces for even cooking.
2. Season chicken: Pat chicken thighs dry and season generously with salt and pepper on both sides.
3. Layer ingredients: Place diced vegetables in the bottom of slow cooker. Top with seasoned chicken thighs.
4. Add aromatics: Scatter minced garlic and fresh thyme over chicken. Whisk together stock, wine, and mustard; pour over everything.
5. Slow cook: Cover and cook on LOW for 7-8 hours or HIGH for 3-4 hours, until vegetables are tender and chicken shreds easily.
6. Shred and finish: Remove chicken to shred with forks. Return to pot with cream and cook on HIGH 15-20 minutes more. Season with lemon juice, salt, and pepper.
7. Serve: Ladle into bowls and garnish with fresh parsley. Serve with crusty bread for the ultimate comfort meal.