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Crockpot Chicken Stew

This slow-cooked chicken stew combines tender chicken thighs, hearty vegetables, and aromatic herbs, all simmered to perfection in a crockpot. The result is a rich, comforting dish with a thickened broth and fall-apart meat, ideal for cozy evenings. Its rustic appearance and savory aroma make it a true homey favorite.
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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 Notes

Ingredients
  

  • 4 pieces chicken thighs bone-in for more flavor
  • 3 large carrots peeled and diced
  • 2 potatoes potatoes peeled and diced
  • 1 large onion roughly chopped
  • 3 cloves garlic roughly chopped
  • 1 teaspoon dried thyme
  • 1 bay leaf bay leaf
  • 2 cups chicken broth
  • 1 tablespoon flour for thickening
  • to taste salt and pepper

Equipment

  • Crockpot
  • Sharp knife
  • Cutting board
  • Measuring cup
  • Stirring spoon

Method
 

  1. Begin by trimming excess fat from the chicken thighs, then cut them into large chunks around 4 cm / 1.5 inches. Season lightly with salt and pepper, preparing them for slow cooking.
  2. Next, peel and dice the carrots and potatoes into uniform pieces, about 2 cm / 0.8 inches. Roughly chop the onion into large chunks and chop the garlic cloves to release their fragrant aroma.
  3. Layer the chicken pieces in the bottom of the crockpot, then top with the diced vegetables and chopped aromatics. Sprinkle the dried thyme and tuck the bay leaf among the ingredients.
  4. Pour in the chicken broth over the layered ingredients, ensuring everything is partially submerged. No need to stir at this point—just cover the crockpot with the lid.
  5. Set the crockpot to low for 6 to 8 hours or high for 4 to 5 hours. As it cooks, the chicken will become tender and the vegetables will soften, filling your kitchen with a savory aroma.
  6. Once cooking time is up, check that the vegetables are tender and the chicken is falling apart. Remove the bay leaf and discard it for a clean presentation.
  7. In a small bowl, whisk the flour with a few tablespoons of cold water to create a slurry. Stir this mixture into the stew to help thicken the broth, then turn the crockpot to high for another 15-20 minutes until the sauce thickens slightly.
  8. Taste the stew and adjust the seasoning with salt and pepper as needed. Gently stir to combine all flavors evenly.
  9. Serve the stew hot, spooned into bowls, with a side of crusty bread or fresh greens for a cozy, satisfying meal.

Notes

For a richer flavor, sear the chicken thighs quickly in a hot pan before adding to the crockpot. Adjust the vegetables and herbs to your taste, and consider adding a splash of lemon juice or vinegar at the end for brightness.