Begin by chopping your vegetables: dice the carrots, onion, celery, and potatoes into roughly ½-inch pieces. Set aside.
Next, cut the boneless chicken thighs into large chunks, about 2 inches each, to ensure they stay tender during slow cooking.
Place the chicken pieces in the bottom of your slow cooker, then layer the diced vegetables on top, spreading them out evenly.
Add the smashed garlic, dried thyme, and bay leaves over the ingredients to infuse the broth with warm, aromatic flavors.
Pour the warm chicken broth over everything, just enough to cover the ingredients—about 4 cups. This will create a savory, flavorful base for the stew.
Cover the slow cooker with its lid, turn it to low, and let it cook for 6 to 8 hours. Your house will fill with a cozy, savory aroma as the ingredients slowly meld together.
After about 6 hours, check if the chicken is tender and falling apart, and the vegetables are soft. If needed, cook for another hour until everything reaches the perfect consistency.
If you prefer a slightly thicker stew, mix the cornstarch with a tablespoon of cold water to create a slurry, then stir it into the hot stew. Cook uncovered on high for 10–15 minutes until thickened.
Remove the bay leaves and taste the broth, adjusting seasoning with salt and pepper as needed. Stir in fresh herbs like parsley if desired for extra brightness.
Allow the stew to rest for about 10 minutes uncovered, which helps the flavors meld and cool slightly for serving.
Scoop the hearty chicken stew into bowls, ensuring each serving has tender meat, soft vegetables, and a rich broth. Serve hot, perhaps with crusty bread on the side.
