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Crockpot Chicken Stew

This comforting crockpot chicken stew combines tender chicken thighs, hearty root vegetables, and aromatic herbs simmered slowly in flavorful chicken broth. The slow cooking process yields a rich, velvety broth and fall-apart chicken, with a rustic, hearty texture perfect for cozy nights. It’s a simple, nostalgic dish that fills the home with warm, inviting aromas.
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Prep Time 15 minutes
Cook Time 8 minutes
Total Time 8 minutes
Servings: 6
Course: Main Course
Cuisine: comfort food
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

  • 4 pieces chicken thighs (bone-in, skin-on) preferably skin-on for added flavor
  • 3 large carrots cut into chunks
  • 3 medium potatoes diced
  • 1 large onion diced
  • 3 cloves garlic minced
  • 2 teaspoons dried thyme
  • 2 bay leaves bay leaves
  • 4 cups chicken broth preferably low-sodium
  • 2 tablespoons cornstarch for thickening
  • 1 tablespoon fresh parsley chopped, for garnish
  • to taste salt and pepper season to preference

Equipment

  • Crockpot with insert
  • Chef's knife
  • Cutting board
  • Measuring spoons and cups
  • Stirring spoon

Method
 

  1. Begin by chopping the carrots and potatoes into roughly 2.5 cm (1 inch) chunks, and dice the onion. Mince the garlic cloves.
  2. Lay the chicken thighs at the bottom of your crockpot, then season them lightly with salt and pepper.
  3. Layer the chopped vegetables—carrots, potatoes, and onion—over the chicken in the crockpot. Sprinkle the minced garlic on top.
  4. Pour in the chicken broth until the ingredients are just covered. Add the dried thyme and bay leaves for aroma.
  5. Cover the crockpot with its lid and set it to cook on low for about 8 hours, or on high for 4-5 hours, until the chicken is tender and falling apart.
  6. Once the cooking time is up, carefully remove the bay leaves and herb sprigs. Use a fork to check if the chicken easily falls apart.
  7. Mix the cornstarch with a little cold water to create a slurry, then stir it into the stew. Turn the crockpot to high and cook uncovered for about 10 minutes until the broth thickens and becomes velvety.
  8. Taste the stew and adjust the salt and pepper as needed. Remove from heat once the broth is creamy and flavorful.
  9. Chop the fresh parsley and sprinkle it over the stew for a bright, fresh finish.
  10. Serve the warm stew in bowls, ideally with crusty bread or over rice, and enjoy the comforting aroma and hearty textures.

Notes

For extra flavor, sear the chicken thighs in a hot skillet until golden before adding them to the crockpot. This adds depth to the broth and a richer taste. You can also add other vegetables like peas or green beans during the last hour for more color and freshness.