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Crockpot Chicken Stew

This crockpot chicken stew is a hearty and comforting dish that relies on slow cooking to tenderize chicken thighs and meld flavors. Loaded with carrots, onions, and celery in a savory broth, it develops a rich, velvety texture and inviting aroma. The dish is perfect for busy weeknights, transforming simple ingredients into a soulful meal with minimal effort.
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Prep Time 15 minutes
Cook Time 6 minutes
Total Time 6 minutes
Servings: 4
Course: Main Course
Cuisine: American
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

  • 4 pieces bone-in, skinless chicken thighs preferably with bone for flavor
  • 3 large carrots cut into large chunks
  • 1 large yellow onion sliced into thick pieces
  • 2 stalks celery chopped into large pieces
  • 4 cups chicken broth preferably low-sodium
  • 1 teaspoon dried thyme or fresh thyme sprigs
  • 1 tablespoon all-purpose flour for thickening, optional
  • to taste salt and pepper for seasoning
  • 1 tablespoon olive oil for searing chicken, optional

Equipment

  • Crockpot
  • Knife
  • Cutting board
  • Measuring cups/spoons
  • Forks or tongs
  • Ladle

Method
 

  1. Begin by chopping the carrots into large chunks, slicing the onion into thick slices, and chopping the celery into sizable pieces. Mince the garlic if using, and set all aside.
  2. If desired, quickly sear the chicken thighs in a hot skillet with olive oil until lightly browned on both sides—this adds extra flavor. Alternatively, you can place the raw thighs directly into the crockpot.
  3. Layer the chicken thighs at the bottom of the crockpot, then add the chopped carrots, onion slices, and celery on top. Pour in the chicken broth, ensuring the ingredients are mostly covered.
  4. Sprinkle the dried thyme over the ingredients. Cover with the lid and set the crockpot to low. Cook for 6 to 8 hours, or until the chicken is falling apart and the vegetables are tender.
  5. Once cooking is complete, check the chicken for tenderness — it should shred easily with forks. Remove the chicken and shred it into bite-sized pieces, then return it to the stew.
  6. If you prefer a thicker stew, mix the flour with a small amount of cold water to create a slurry, then stir it into the hot stew. Cover and cook on high for an additional 15 minutes until thickened.
  7. Taste the stew and season with salt and pepper as needed. For a fresh herbal note, stir in some chopped fresh thyme or parsley if available.
  8. Ladle the hot, hearty stew into bowls. Serve with crusty bread or over rice for a complete meal. Enjoy the rich aroma and tender, flavorful chicken in every bite!

Notes

For extra depth of flavor, sear the chicken before slow cooking. Adjust seasoning at the end for perfect balance. This stew keeps well in the fridge for up to 4 days and freezes beautifully for longer storage.