Slow Cooker Turmeric Chicken and Root Vegetable Stew

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · Published 2026-05-01 · Updated 2026-05-01

A warming slow-cooked stew featuring anti-inflammatory turmeric and tender root vegetables simmered with juicy chicken thighs. This mediterranean-inspired slow cooker (anti-inflammatory, gluten free) ready in about 435 minutes pairs boneless skinless chicken thighs, large, diced yellow onion, minced garlic cloves for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 calories and feeds 6, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 1.5 lbs boneless skinless chicken thighs
• 3 medium, peeled and cut into 1-inch pieces carrots
• 2 medium, peeled and cut into 1-inch pieces parsnips
• 1 large, diced yellow onion
• 4 minced garlic cloves
• 2 tsp turmeric powder
• 1 tsp ground cumin
• 4 cups low sodium chicken broth
• 2 tbsp olive oil
• 1 tbsp grated fresh ginger
• 1 tsp freshly ground black pepper
• 1 tsp sea salt
• 1/4 cup chopped for garnish fresh parsley

Instructions

1. Step 1: Heat 2 tbsp olive oil in a large skillet over medium-high heat. Add 1.5 lbs boneless skinless chicken thighs and brown on both sides, about 3 minutes per side until golden but not fully cooked. Transfer chicken to the slow cooker.
2. Step 2: In the same skillet, add 1 large diced yellow onion, 4 minced garlic cloves, and 1 tbsp grated fresh ginger. Sauté for 3-4 minutes until onions are translucent and fragrant.
3. Step 3: Stir in 2 tsp turmeric powder, 1 tsp ground cumin, 1 tsp sea salt, and 1 tsp freshly ground black pepper. Cook for 1 minute until spices release aroma.
4. Step 4: Transfer the onion and spice mixture to the slow cooker. Add 3 peeled and chopped carrots and 2 peeled, chopped parsnips.
5. Step 5: Pour 4 cups low sodium chicken broth over all ingredients in the slow cooker. Cover and cook on low for 6-7 hours or on high for 3-4 hours until vegetables are tender and chicken is cooked through.
6. Step 6: Before serving, shred chicken with two forks and stir stew gently. Garnish with 1/4 cup chopped fresh parsley and serve warm.