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Crockpot Chicken Stew

This slow cooker chicken stew is a comforting dish that relies on the gentle simmering power of the crockpot to develop tender, fall-apart chicken and soft, flavorful vegetables. Main ingredients include bone-in chicken thighs, root vegetables, and aromatic herbs, resulting in a rich, stew-like broth with a cozy, rustic appearance. The final dish boasts a thick, hearty texture perfect for sharing around the table on a chilly day.
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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

Ingredients
  

  • 6 pieces bone-in, skinless chicken thighs preferably with bone for flavor
  • 3 large carrots peeled and chopped
  • 3 medium potatoes diced
  • 1 large onion diced
  • 3 cloves garlic minced
  • 4 cups chicken broth low-sodium preferred
  • 2 bay leaves bay leaves
  • 1 teaspoon dried thyme
  • 1 teaspoon smoked paprika optional for warmth
  • to taste salt and pepper adjust at the end
  • 1 tablespoon cornstarch for thickening, optional
  • 2 tablespoons water for slurry, optional

Equipment

  • Large crockpot
  • Sharp knife
  • Cutting board
  • Wooden spoon

Method
 

  1. Gather all your equipment: a large crockpot, a sharp knife, a cutting board, and a wooden spoon.
  2. Trim excess fat from the chicken thighs and cut them into large chunks, about 4-5 cm. Season lightly with salt and pepper.
  3. Peel and dice the carrots and potatoes into uniform pieces for even cooking. Dice the onion and mince the garlic.
  4. Layer the chicken pieces at the bottom of the crockpot, then add the chopped carrots, potatoes, onion, and minced garlic on top.
  5. Pour in the chicken broth, just enough to cover the ingredients without submerging everything fully.
  6. Add the bay leaves, dried thyme, smoked paprika (if using), and season with salt and pepper to taste.
  7. Cover the crockpot with the lid and set it on low for 6 to 8 hours, or on high for 4 to 5 hours, until the chicken is tender and falling apart.
  8. About 30 minutes before the end, check the stew. Remove the bay leaves, taste and adjust seasoning if needed, and prepare a slurry by mixing cornstarch with water if you want a thicker broth.
  9. If using the slurry, stir it into the stew and cook on high for another 15 minutes until the broth has thickened and coats the vegetables and chicken nicely.
  10. Turn off the crockpot and let the stew sit for 10 minutes. This helps the flavors meld and the broth to thicken slightly.
  11. Serve the hearty chicken stew hot, with crusty bread or your favorite sides, and enjoy the rich, comforting flavors.