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Crockpot Chicken Stew

This slow-cooked chicken stew is built around tender chicken thighs, simmered overnight with hearty vegetables and fragrant herbs. The long, gentle simmer transforms simple ingredients into a thick, comforting broth with melt-in-your-mouth meat and soft vegetables. The final dish is a soulful, rustic stew with a rich aroma and a cozy, thickened texture.
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Prep Time 15 minutes
Cook Time 8 minutes
Total Time 8 minutes
Servings: 4
Course: Main Course
Cuisine: Comfort
Calories: 350
Ingredients Equipment Method

Ingredients
  

  • 4 pieces chicken thighs (bone-in, skin-on) preferably skin-on for flavor
  • 3 large onions chopped into chunks
  • 3 large carrots sliced thick, about 1-inch pieces
  • 3 cloves garlic minced or whole
  • 4 cups chicken broth preferably low sodium
  • 2 bay leaves bay leaves remove before serving
  • 1 tsp thyme dried or fresh
  • 2 medium Yukon Gold potatoes peeled and chopped into chunks
  • Salt and pepper to taste season at the start and adjust at the end

Equipment

  • Crockpot
  • Sharp knife
  • Cutting board
  • Ladle

Method
 

  1. Start by chopping the onions and carrots into large chunks, and peel and chop the potatoes into bite-sized pieces. Pat the chicken thighs dry and season lightly with salt and pepper.
  2. Place the chicken thighs into the crockpot, then add the chopped onions, carrots, potatoes, and minced garlic around and on top of the chicken.
  3. Pour in the chicken broth, ensuring the ingredients are mostly covered, and add the bay leaves and thyme on top. Give everything a gentle stir to distribute the herbs.
  4. Cover the crockpot with the lid and set it to low. Let it cook for 6 to 8 hours—this slow simmer will turn the chicken tender and meld all the flavors into a rich broth.
  5. About 30 minutes before serving, check the stew. The vegetables should be tender and the chicken falling apart. Remove the bay leaves and stir gently to combine all flavors.
  6. Taste the broth and adjust seasoning with salt and pepper as needed. If you prefer a thicker stew, remove the lid and turn the crockpot to high for 15-20 minutes to reduce and thicken.
  7. Once the stew is thickened and flavors are balanced, turn off the crockpot. Let it rest uncovered for 5-10 minutes to allow the broth to settle and slightly thicken.
  8. Serve the hearty chicken stew hot, garnished with fresh herbs if desired. Pair it with crusty bread or a side of rice for a complete, comforting meal.