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Crockpot Chicken Stew

This slow cooker chicken stew combines tender chunks of chicken thighs with hearty vegetables simmered in savory broth, resulting in a warm, fragrant dish with a comforting, thickened texture. The slow cooking process develops rich flavors and a soulful aroma, making it an effortless yet satisfying meal for busy weeknights.
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Prep Time 15 minutes
Cook Time 6 minutes
Total Time 6 minutes
Servings: 4
Course: Main Course
Cuisine: Comfort Food
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

  • 4 pieces bone-in chicken thighs preferably skinless and boneless for easier prep
  • 2 large carrots cut into thick chunks
  • 1 large yellow onion diced
  • 3 cloves garlic minced
  • 4 cups low-sodium vegetable broth
  • 2 medium potatoes Yukon Gold or Russet, cut into chunks
  • 1 teaspoon dried thyme
  • 2 bay leaves bay leaves
  • to taste salt and pepper
  • fresh chopped parsley parsley for garnish, optional

Equipment

  • Slow cooker
  • Skillet
  • Knife
  • Cutting board
  • Wooden spoon

Method
 

  1. Start by chopping the carrots into thick chunks, dicing the onion, and mincing the garlic. Set everything aside for easy assembly.
  2. In a skillet over medium heat, add a splash of oil and brown the chicken thighs for about 4-5 minutes per side until the skin is golden and the meat develops a rich aroma. This step enhances flavor but can be skipped if you're short on time.
  3. Transfer the browned chicken to the slow cooker, placing it at the bottom for even cooking.
  4. Pour the vegetable broth into the skillet, scraping up any browned bits with a wooden spoon to deepen the flavor, then pour this mixture over the chicken in the slow cooker.
  5. Add the chopped carrots, diced onion, minced garlic, potato chunks, dried thyme, and bay leaves to the slow cooker. Season with salt and pepper to taste.
  6. Cover the slow cooker with the lid and cook on low for 6 to 8 hours, until the chicken is tender and falling apart, and the vegetables are soft and fragrant.
  7. Once cooked, carefully remove the chicken thighs and shred the meat using two forks. Return the shredded chicken to the stew and stir well to combine.
  8. Taste the stew and adjust seasoning with more salt and pepper if needed. If you'd like a thicker broth, mash some of the cooked vegetables or simmer uncovered for a few minutes until it reaches your preferred consistency.
  9. Finish by garnishing with freshly chopped parsley for a bright, fresh note. Serve hot, ideally with crusty bread or over rice for a complete meal.

Notes

For extra depth, deglaze the skillet with a splash of broth after browning the chicken, scraping up all the flavorful browned bits. This adds richness to the stew's broth.