Slow cooker drumsticks, sweet potatoes, and carrots
0
Points®
Total time: 4 hr 50 min • Prep: 15 min • Cook: 4 hr 35 min • Serves: 6 • Difficulty: Easy
This hearty fall dinner comes together easily in the slow cooker, which works its magic to cook everything to perfection while you go about your day. Turnips are an underappreciated vegetable, a nonstarchy option that becomes sweet as it cooks.
Ingredients
Cooking spray
1 spray(s)
Uncooked skinless chicken drumstick, bone-in
6 item(s)
Kosher salt
1½ tsp, divided
Black pepper
1 tsp, divided
White onion
1 medium, halved and cut vertically into thick slices
Uncooked sweet potato
1 pound(s), cut into 1-inch cubes
Uncooked turnip
1 pound(s), peeled and cut into small wedges
Carrots
12 oz, cut into 1-inch pieces
Garlic
5 clove(s), smashed
Unsalted chicken broth
1½ cup(s), divided
Bay leaf
3 leaf/leaves
All-purpose flour
2 Tbsp
Instructions
1
Coat a large skillet with cooking spray and heat over medium-high. Sprinkle the chicken evenly with ½ teaspoon each salt and black pepper. Add the chicken to the pan; cook until golden brown, about 5 minutes, turning occasionally.
2
Scatter the onion in the bottom of an electric slow cooker; top with the sweet potatoes, turnips, carrots, and garlic. Drizzle 1 cup chicken broth over the vegetables and sprinkle with the remaining 1 teaspoon salt and ½ teaspoon black pepper. Tuck the bay leaves into the liquid; nestle the chicken into the vegetables. Cover and cook until vegetables and chicken are tender, 4 to 5 hours on High or 7 to 8 hours on Low.
3
Increase the heat to High (if it’s on Low). Whisk together the flour and remaining ½ teaspoon chicken broth. Stir the flour mixture into the vegetable mixture; cook until the sauce thickens, about 30 minutes.
4
Serving size: 1 drumstick and about 1 ⅓ cups vegetables
People Also Like
Join the #1 doctor-recommended weight-loss program*
*Based on a 2023 survey by Cerner Enviza of 500 doctors who recommend weight-loss programs to patients.