1.5 lbs chicken thighs (boneless, skinless)
4 cups chopped vegetables (carrots, potatoes, celery)
1 medium onion, chopped
3 cloves garlic, minced
4 cups low-sodium chicken broth
1 tbsp dried thyme
Salt and pepper to taste
2 tbsp olive oil
Start by trimming any excess fat from the chicken thighs and cutting them into chunky pieces for even cooking.
Dice your carrots, potatoes, celery, and onion into bite-sized pieces to ensure they blend into the stew perfectly.
For richer flavor, heat olive oil in a pan and sauté the onion and garlic until fragrant (about 2-3 minutes). This step adds depth, but you can skip it if you’re short on time.
Layer the sautéed onions and garlic (if using) on the bottom, followed by the chicken pieces, chopped vegetables, dried thyme, salt, and pepper. Pour the chicken broth over everything, ensuring it covers the ingredients.
Cover the crockpot and set it on low for 6-8 hours or high for 4-5 hours. Avoid lifting the lid during cooking, as this will release heat.
Once the cooking time is up, check that the chicken is cooked through and tender. It should shred easily with two forks.
Taste the stew and adjust the salt and pepper as needed. If you want a thicker consistency, whisk together a tablespoon of cornstarch with a bit of cold water and stir it into the stew during the last hour of cooking.
Ladle the stew into bowls and serve hot. It pairs beautifully with crusty bread or a side salad!
