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Crockpot Chicken Stew

This hearty crockpot chicken stew combines tender chicken thighs with hearty vegetables, slow-cooked to develop rich, smoky flavors. The dish features a cozy, rustic appearance with soft vegetables and succulent shredded chicken in a flavorful broth, perfect for a comforting meal. It’s all about set-it-and-forget-it simplicity that fills the house with an inviting aroma.
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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: 380
Ingredients Equipment Method Notes

Ingredients
  

  • 6 pieces bone-in, skinless chicken thighs preferably large and juicy
  • 3 large carrots peeled and chopped into chunks
  • 4 medium potatoes Yukon Gold or Russet, chopped into large pieces
  • 1 large yellow onion sliced into thick rings
  • 2 teaspoons dried thyme or use fresh thyme sprigs
  • 4 cups chicken broth preferably homemade or low-sodium
  • 1 tablespoon lemon juice freshly squeezed, added at the end

Equipment

  • large crockpot
  • Sharp Knife
  • Cutting Board
  • Wooden Spoon

Method
 

  1. Start by prepping your ingredients: peel and chop the carrots into large chunks, slice the onion into thick rings, and chop the potatoes into similarly large pieces.
  2. Trim any excess fat from the chicken thighs, then season them generously with salt, pepper, and a teaspoon of dried thyme.
  3. Place the chicken thighs at the bottom of your crockpot, making a solid layer to sit on.
  4. Layer the chopped carrots, potatoes, and sliced onions on top of the chicken, spreading them out evenly.
  5. Pour the chicken broth over everything, just enough to cover the ingredients—about 4 cups—and add an extra sprig of thyme if desired.
  6. Cover the crockpot with its lid, set it to low heat, and cook for about 8 hours, until the chicken is tender and falling apart, and the vegetables are soft.
  7. Once cooking is complete, carefully shred the chicken thighs with two forks directly in the crockpot, allowing the juices to soak into the meat.
  8. Stir in a tablespoon of freshly squeezed lemon juice to brighten the broth, then taste and adjust seasoning if needed.
  9. Give everything a gentle stir, ensuring the shredded chicken and vegetables are evenly distributed in the flavorful broth.
  10. Ladle the hot stew into bowls, and garnish with fresh herbs or a squeeze of lemon if desired. Serve immediately for the best cozy experience.

Notes

For extra richness, add a smoked sausage or a ham hock during cooking. To thicken the broth, mash some cooked potatoes into the stew or stir in a cornstarch slurry during the last 15 minutes. Always check for seasoning and adjust with lemon juice or herbs at the end for a fresh finish.