Ingredients

The following ingredients have 4 Servings
  • 4 boneless and skinless chicken thighs (optional chicken breast filets)
  • 3 carrots (medium, peeled and round slices)
  • 3 potatoes (medium, peeled and cubed)
  • 2 tomatoes (medium, or 8 cherry tomatoes, coarsely chopped)
  • 1 onion (medium, coarsely chopped)
  • 1 celery stalk (coarsely chopped)
  • 3 bay leaves (torn in half)
  • 3 cups chicken broth (fat-free)
  • 1/2 teaspoon kosher or sea salt
  • 1/4 teaspoon black pepper (freshly-cracked)
  • 1 tablespoon cornstarch

Instruction

  • Combine all the ingredients, except the cornstarch, in the crock-pot then set on low for 8 hours, or high 4 hours.
  • When the chicken is almost cooked, combine the cornstarch with one cup of the stew liquid in a small bowl. Whisk until the mixture becomes smooth. Add the cornstarch mixture to the chicken stew, stir and cook until it thickens up slightly.
  • Before serving, drizzle with the extra-virgin olive oil and stir to combine.