Turnips. Do y’all know what they are? Yes, they’re a root vegetable, but seriously. Have you tasted a turnip before? And not a fried turnip chip in a Terra bag. Honestly people. Work with me here.
Have you ever cooked and eaten a turnip yourself?
Well, I have and I happen to love them! Vegetables like turnips and rutabagas get a bad rap, I think. They’re just misunderstood. They’re actually very tasty and hearty root vegetables that are a delicious alternative to potatoes. Potatoes, carrots. They’re both so cliché! Try a different root vegetable! A turnip, a parsnip, a rutabaga!
This idea came from a mash up of a few different ideas I got from Pinterest. Surprising, I know. Sometimes I just head over and search for “braised” to see what I come up with. I’m convinced that anything that’s braised can easily be adapted to a slow cooker.
If you search for “slow cooker” you get some of the same recipes. Sometimes a new idea pops up, but I find more interesting selections for “braised” than “slow cooker” lately. Plus, you have the option to slow cook it or to Dutch oven it on the stove or in the oven. Win win!
I got all fancy like with the rosemary. I’m usually not a huge rosemary person. There’s something about pine needles in my meals that I’m not a huge fan of. However, I do like the flavor occasionally, which is why I have some ground rosemary. Oh yeah baby! Love me some ground rosemary! It allows me to add the delicious flavor to the dish without the pine need effect.
- 1 pound chicken breast
- 1/2 teaspoon garlic salt
- 1/2 teaspoon black pepper
- 2 cups peeled and cubed turnips
- 3 cups sliced mushrooms
- 1 cup thinly sliced onions
- 1/2 cup white wine
- 3 cups fat free chicken stock
- 1 teaspoon dried thyme
- 1/2 cup water
- 4 tablespoons cornstarch
- Place the onions in the liner of a slow cooker coated with cooking spray. Place the chicken breasts on top of the onions and sprinkle with the garlic salt, pepper, and thyme.
- Arrange the turnips around the chicken and top with the mushrooms. Pour the wine over the vegetables then the chicken broth.
- Cook on low 8 to 10 hours or until the chicken is tender. Thirty minutes before serving, combine the water with the cornstarch. Remove the chicken and as many of the vegetables as you can and keep warm. Stir the slurry into the broth with a whisk and cook on high until the mixture thickens.
- Return the chicken and vegetables to the slow cooker and cook 5 more minutes or until the chicken is reheated. Serve with crusty bread to dip in the delicious broth.