2poundsBoneless Chicken ThighsTender and juicy; they retain moisture during slow cooking.
4mediumCarrotsFresh for that touch of sweetness; swap with parsnips for a unique flavor twist.
2poundsPotatoes (Yukon Gold or Red)They hold their shape well and soak up all those delicious flavors.
1mediumOnionSweet onions add depth; consider shallots for a milder flavor.
4clovesGarlicFresh cloves enhance flavor; roasted garlic adds extra sweetness.
4cupsLow-Sodium Chicken BrothUse vegetable broth for a lighter version.
2teaspoonsDried ThymeAdjust to taste; fresh herbs can elevate the dish.
2teaspoonsDried RosemaryAdjust to taste; fresh herbs can elevate the dish.
1teaspoonSaltEssential for boosting flavors.
1teaspoonBlack PepperEssential for boosting flavors.
2tablespoonsOlive OilIdeal for sautéing aromatics.
2leavesBay LeavesRemember to remove before serving as they are inedible.
Instructions
Steps
Heat olive oil in a skillet over medium heat. Add diced onions and minced garlic, stirring until softened and fragrant (about 3-4 minutes).
Chop the carrots and potatoes into bite-sized pieces. Season the boneless chicken thighs with salt, pepper, thyme, and rosemary.
In the crockpot, layer the seasoned chicken at the bottom, then add the carrots, potatoes, sautéed onions, and garlic. Pour the low-sodium chicken broth over the top.
Nestle 1-2 bay leaves into the mixture, which will infuse an earthy aroma throughout the stew. Remember to remove these before serving.
Cover the crockpot and set to cook on low for 6-8 hours or high for 3-4 hours until the chicken and vegetables are tender.
Before serving, remove the bay leaves. Ladle the warm stew into bowls and enjoy.
Notes
This ultimate fall crockpot meal brings you all the warmth of autumn in every bite.