Crock-Pot Rustic Chicken Stew

• Gluten free

• Meat

  • 4 Chicken thighs, skinless

• Produce

  • 3 Bay leaves
  • 3 Carrots, medium slices
  • 1 stalk Celery
  • 1 Onion, medium
  • 3 Potatoes, medium
  • 2 Tomatoes or 8 cherry tomatoes, medium

• Canned Goods

  • 3 cups Chicken broth, fat free

• Baking & Spices

  • 1/4 tsp Black pepper, freshly-cracked
  • 1 tbsp Cornstarch
  • 1/2 tsp Kosher or sea salt

• Oils & Vinegars

  • 2 tbsp Olive oil, Extra Virgin

Found on skinnyms.com

Description

Ingredients

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

Directions

• 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.