4 boneless, skinless chicken thighs
3 medium carrots, chopped
2 medium potatoes, chopped
1 onion, diced
3 cups chicken broth
1 tablespoon olive oil
2 cloves garlic, minced
1 tsp dried thyme
Salt and pepper to taste
Prepare Ingredients: Start by chopping your vegetables and dicing the onion and garlic. Having everything prepped reduces stress during cooking.
Layer the Slow Cooker: Begin by placing the chicken thighs at the bottom of the slow cooker. This will allow the chicken to marinate in all the flavors.
Add Vegetables: Layer the chopped carrots, potatoes, and onion over the chicken. Spread them out evenly to ensure they all cook properly.
Pour Broth: Add the chicken broth ensuring the vegetables and chicken are submerged. If you’re using a thicker broth, consider adding a little extra water.
Add Seasonings: Sprinkle in the olive oil, minced garlic, thyme, salt, and pepper. Stir gently to distribute the seasonings throughout the stew.
Set the Slow Cooker: Cover the slow cooker with the lid. Set it to low for 6-8 hours or high for 3-4 hours, depending on your schedule.
Check for Doneness: When the cooking time is up, check that the chicken is thoroughly cooked and tender. It should easily shred with a fork.
Finish and Serve: If desired, use a spoon to shred the chicken into bite-sized pieces right in the slow cooker. Taste and adjust seasonings before serving.
