Begin by chopping sweet onions, celery, and carrots into bite-sized pieces. Then, peel and cube your russet potatoes, ensuring they are roughly the same size for even cooking. In your slow cooker, layer the chopped vegetables, along with minced garlic, bay leaf, fresh thyme, rosemary, paprika, and poultry seasoning.

Next, take the bone-in chicken breasts or thighs and generously season them with kosher salt and ground black pepper. Layer the seasoned chicken pieces directly on top of the vegetables in the slow cooker.

Pour low-sodium chicken broth over the rustic mixture in the slow cooker, covering the ingredients just enough to submerge them. Secure the lid on your slow cooker, setting it to cook on LOW for 6-8 hours or HIGH for 3-4 hours.

About 30 minutes before your stew is done cooking, carefully remove the chicken from the slow cooker using tongs. Once it’s cooled slightly, shred the chicken into bite-sized pieces using two forks. Return the shredded chicken to the slow cooker and discard the bay leaf.

In a separate small bowl, mix together cornstarch and cold water until smooth. Pour this mixture into the slow cooker, stirring well to combine and thicken the delicious broth.

Before serving your hearty Crock Pot Chicken Stew, taste it for seasoning, adding extra salt or pepper as needed. Once it’s perfect, ladle the stew into bowls and sprinkle chopped fresh parsley on top.