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Crockpot Chicken Stew

This slow-cooked chicken stew relies on the gentle heat of the crockpot to transform tender chicken thighs, hearty root vegetables, and aromatic herbs into a comforting, richly flavored dish. The ingredients melt together over hours, resulting in a thick, stew-like consistency with tender chunks of chicken and vegetables that practically fall apart at the touch. It’s an honest, cozy meal perfect for slow Sunday afternoons or peaceful 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

Ingredients
  

  • 4 pieces bone-in chicken thighs skin-on preferred for flavor
  • 3 medium carrots peeled and chopped
  • 2 medium potatoes Yukon Gold or Russet, peeled and diced
  • 1 large onion diced
  • 3 cloves garlic minced
  • 4 cups vegetable broth low-sodium preferred
  • 2 sprigs fresh thyme or 1 tsp dried
  • 1 cup frozen peas or green beans added near the end
  • to taste salt and pepper for seasoning

Equipment

  • large crockpot
  • Sharp knife
  • Cutting board
  • Measuring spoons
  • spoon for stirring

Method
 

  1. Start by gathering all your ingredients: a sharp knife, cutting board, measuring spoons, and a large crockpot.
  2. Dice the carrots, potatoes, and onion into roughly bite-sized pieces, and mince the garlic. Pat dry the chicken thighs if needed.
  3. Layer the chopped vegetables at the bottom of the crockpot — this helps everything cook evenly and allows the flavors to meld.
  4. Place the chicken thighs on top of the vegetables, then season generously with salt, pepper, and fresh thyme.
  5. Pour the vegetable broth over all the ingredients, making sure they’re mostly submerged, and tuck in the bay leaves for aroma.
  6. Cover the crockpot with its lid, set it to low, and let it cook for 6 to 8 hours until the chicken is tender and falling apart, and the vegetables are soft and flavorful.
  7. After about 3 to 4 hours, give the stew a gentle stir to help the flavors combine and prevent sticking on the bottom.
  8. About 30 minutes before serving, add the frozen peas or green beans on top, then cover again and let them cook just until heated through.
  9. Remove the bay leaves and taste the stew, adjusting salt and pepper as needed. The chicken should be tender enough to shred easily with a fork.
  10. Turn off the crockpot and let the stew rest for about 5 minutes. This allows the flavors to settle and makes serving easier.
  11. Spoon the hearty stew into bowls and enjoy the warm, comforting aroma and tender textures that make this dish a perfect cozy meal.