📖 Instructions

1. Prep the chicken: If using bone-in, skin-on chicken thighs or breasts, consider searing them in a skillet over medium-high heat for 2-3 minutes per side. This adds a lovely depth of flavor and helps render some of the fat. Pat the chicken dry with paper towels before searing to get a good browning. If you're using boneless, skinless chicken, you can skip this step.
2. Chop the vegetables: Roughly chop the carrots, potatoes, celery, and onion. Aim for uniform sizes to ensure even cooking. No need to be too precise here; this is a rustic stew, after all! I usually go for about 1-inch chunks.
3. Layer the ingredients in the slow cooker: Place the chopped vegetables in the bottom of the slow cooker. This will create a bed for the chicken and prevent it from sticking. Arrange the seared chicken (or uncooked chicken) on top of the vegetables.
4. Add seasonings: Sprinkle salt, pepper, garlic powder, onion powder, dried thyme, and dried rosemary over the chicken and vegetables. Don't be shy with the seasonings; they're what make this stew so flavorful! I like to use about 1 teaspoon of each, but feel free to adjust to your liking.
5. Pour in the broth: Pour the chicken broth over the chicken and vegetables, ensuring that everything is mostly submerged. If needed, add a little more broth to cover the ingredients. This is where all the magic happens, so don't skimp on the broth!
6. Slow cook: Cover the slow cooker and cook on low for 6-8 hours or on high for 3-4 hours. The chicken should be very tender and easily shreddable with a fork. The vegetables should be soft and cooked through.
7. Shred the chicken (if necessary): If you used bone-in, skin-on chicken, remove it from the slow cooker and shred the meat with two forks. Discard the skin and bones. Return the shredded chicken to the slow cooker.
8. Thicken the stew (optional): If you prefer a thicker stew, you can thicken it with a cornstarch slurry. In a small bowl, whisk together 2 tablespoons of cornstarch with 2 tablespoons of cold water until smooth. Pour the slurry into the slow cooker and stir well. Cook on high for 15-20 minutes, or until the stew has thickened to your desired consistency. You can also use a potato masher to lightly mash some of the potatoes for a thicker stew.
9. Add frozen peas (optional): Stir in a cup of frozen peas during the last 30 minutes of cooking. This adds a pop of color and freshness to the stew. If you don't like peas, feel free to omit them or substitute with another vegetable.
10. Serve and enjoy: Ladle the chicken stew into bowls and serve hot. Garnish with fresh parsley or a dollop of sour cream, if desired. Crusty bread is a must for soaking up all that delicious broth! Enjoy! Last weekend, after a long day, I served this stew and, honestly, my family were so content. Its that 'home' feeling.