Crock Pot Chicken Stew

Ingredients

• 2 small yellow onions (or 1 large), (diced (about 2 cups total)
• 3 stalks celery, (diced)
• 4 medium carrots, (peeled and diced)
• 2 medium russet potatoes, (peeled and diced into small bite-sized pieces)
• 2 small cloves garlic, (minced (about 1 teaspoon)
• 1 bay leaf
• 3 sprigs fresh thyme (or about 1 teaspoon dried thyme)
• 2 sprigs fresh rosemary (or about 1 teaspoon dried rosemary)
• ½ teaspoon paprika
• ½ teaspoon poultry seasoning
• 3-4 lbs. bone-in chicken breasts or thighs, (skin removed)
• 3 cups low-sodium chicken broth (or stock)
• 1 tablespoon cornstarch + 1 tablespoon cold water (increase to 2 tablespoons each for a thicker broth)
• Kosher salt and ground black pepper, (to taste)
• Chopped fresh parsley, (for garnish)

Instructions

1. Layer the vegetables and seasonings. Place onions, celery, carrots, potatoes, garlic, bay leaf, 1 teaspoon salt, thyme, rosemary, paprika, and poultry seasoning in the bottom of a large slow cooker. Stir to combine.
2. Add the chicken. Season the chicken with salt and pepper, then place on top of the vegetables.
3. Pour in the broth. Add chicken broth over everything. Cover and cook on LOW for 6-8 hours or on HIGH for 3-4 hours, until chicken is cooked through and vegetables are tender.
4. Shred the chicken. When about 30 minutes remain, remove chicken from the slow cooker. Shred or chop the meat and discard the bones. Return chicken to the pot.
5. Thicken the stew. Discard the bay leaf and herb stems. Whisk together cornstarch and cold water until smooth. Stir the slurry into the stew. Cook uncovered on HIGH for 30 minutes, or until the broth thickens slightly.
6. Season and serve. Taste and adjust salt and pepper as needed. Ladle into bowls and garnish with fresh parsley.