Directions

• Prepare the chicken
  Cut about 2½ pounds of chicken tenders into small pieces. Place them in the slow cooker, spreading them across the bottom so they sit close to the heating element.
• Add maple syrup
  Pour four tablespoons (¼ cup) of dark maple syrup over the chicken, allowing it to coat the pieces and run across the bottom of the slow cooker.
• Add the vegetables
  Add the chopped parsnips and carrots directly on top of the chicken. Scatter in the finely diced shallots, keeping them small so they blend into the stew as it cooks.
• Add sweet potatoes
  Thinly slice the sweet potatoes and add about two of them to the slow cooker. Break the slices into bite-sized pieces as you add them. Set aside the remaining sweet potato.
• Season the stew
  Add one tablespoon of garlic, one teaspoon of black pepper, sea salt to taste, and ground thyme.
• Add liquids
  Pour in 32 ounces of chicken stock, followed by one cup of apple cider. The liquid may come close to the top, which is fine.
• Slow cook
  Cover and cook on low for 8 hours. Check occasionally and, if the top looks dry, add a small amount of water sparingly.
• Adjust seasoning
  After cooking, switch the slow cooker to warm. Stir once, taste, and add additional salt or pepper if needed.
• Thicken the stew
  Remove some of the broth (without vegetables) into a bowl. Whisk in two tablespoons of cornstarch with about ½ to 1 cup of the broth until smooth.
• Finish cooking
  Pour the cornstarch mixture back into the slow cooker and stir well. Turn the heat to the lowest cook setting and let it simmer for 10–15 minutes, or up to 30 minutes, until thickened.
• Serve
  Scoop the stew into bowls, making sure to include chicken, sweet potatoes, carrots, and parsnips. Garnish with parsley before serving.