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Crockpot Chicken Stew with Vegetables

This hearty crockpot chicken stew combines tender chicken thighs with soft root vegetables and aromatic herbs, simmered slowly to meld flavors into a comforting, rustic dish. The stew develops a rich, savory broth with a cozy, homestyle appearance, perfect for a satisfying weeknight meal. Its final texture is thick and tender, with vegetables practically melting into the flavorful broth.
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Prep Time 15 minutes
Cook Time 6 minutes
Total Time 7 minutes
Servings: 4
Course: Main Course
Cuisine: Comfort Food
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

  • 4 pieces boneless chicken thighs cut into 2-inch pieces
  • 3 large carrots peeled and diced
  • 2 large potatoes peeled and diced
  • 1 large onion diced
  • 3 cloves garlic minced
  • 4 cups chicken broth low-sodium preferred
  • 2 sprigs thyme fresh
  • 1 dash black pepper freshly ground
  • 1 tablespoon olive oil for sautéing aromatics
  • 1 cup peas or green beans optional, added at end

Equipment

  • Large slow cooker
  • Sharp knife
  • Cutting board
  • Stirring spoon
  • Skillet (optional)

Method
 

  1. Begin by preparing your ingredients: chop the carrots, potatoes, and onion into uniform, bite-sized pieces. Mince the garlic and set everything aside for easy assembly.
  2. If you like, sauté the diced onion and minced garlic in a skillet with olive oil over medium heat until fragrant and slightly softened, about 2-3 minutes. This step deepens the flavor but can be skipped for a quicker prep.
  3. Place the chicken pieces into the bottom of your slow cooker. If you've sautéed aromatics, add them now on top of the chicken.
  4. Layer the chopped carrots, potatoes, and onion over the chicken, spreading them evenly for consistent cooking.
  5. Pour the chicken broth over the ingredients, ensuring they are mostly submerged. Add the sprigs of thyme, bay leaves, and a pinch of black pepper for flavor.
  6. Cover the slow cooker with its lid and cook on LOW for 6 to 8 hours or on HIGH for 3 to 4 hours. During this time, the chicken and vegetables will become tender, and the broth will develop a rich aroma.
  7. Check for doneness: the chicken should shred easily with a fork, and the vegetables should be soft. Remove the bay leaves and thyme sprigs.
  8. If you'd like to add a pop of color and freshness, stir in the peas or green beans now, and cook for an additional 10-15 minutes until heated through.
  9. Gently stir the stew to combine all flavors. Taste and adjust seasoning with more salt, pepper, or herbs if needed.
  10. Serve the stew hot, garnished with fresh herbs if desired, with crusty bread or rice on the side for a cozy, satisfying meal.

Notes

For extra depth of flavor, sear the chicken briefly in a hot skillet before adding to the slow cooker. Keeping the lid on during cooking traps moisture and intensifies the broth. Adjust cooking time based on your slow cooker’s heat and the size of your ingredients.