Start by gathering your equipment: a slow cooker, a sharp knife, a cutting board, and a wooden spoon. Prepare your ingredients by chopping the chicken into bite-sized pieces, peeling and chopping the carrots and potatoes into uniform chunks, and dicing the onion. This prep makes layering and cooking smoother.
Season the chicken pieces lightly with salt and pepper, then set them aside. In the meantime, layer the chopped carrots, potatoes, and diced onion at the bottom of your slow cooker. Layer the seasoned chicken on top of the vegetables, ensuring even distribution.
Pour the vegetable broth over the ingredients in the slow cooker. Add the sprigs of fresh thyme and bay leaves for aromatic flavor. Cover the slow cooker with its lid and set it to low heat.
Let the stew simmer gently for 6 to 8 hours. As it cooks, you'll notice the broth bubbling softly and the aroma filling your kitchen with savory warmth. The chicken will become tender and easy to shred, while the vegetables soften beautifully.
About 30 minutes before serving, add the green beans or peas to the stew. Stir gently to incorporate, then cover and let them cook until just tender, adding a fresh, bright note to the hearty dish.
Once cooking time is up, remove the thyme sprigs and bay leaves. Taste the broth and adjust seasoning with additional salt and pepper if needed. If you prefer a thicker stew, uncover the slow cooker and cook on high for an extra 15-20 minutes to reduce and thicken slightly.
Use a fork or tongs to shred the chicken into tender, juicy pieces if it hasn't already fallen apart. The vegetables should be soft and easily mashable with a spoon. The broth should be flavorful and slightly thickened, inviting you to serve.
Scoop the hot stew into bowls, garnish with fresh herbs if desired, and enjoy the comforting, rustic flavors that evoke home and nostalgia in every spoonful.
