# What You Need:
→ Poultry
01 - 1.5 lbs boneless, skinless chicken thighs, cut into large chunks
→ Vegetables
02 - 3 medium carrots, peeled and sliced
03 - 3 medium potatoes, peeled and diced
04 - 2 celery stalks, chopped
05 - 1 large onion, diced
06 - 2 cups green beans, trimmed and halved
07 - 3 cloves garlic, minced
→ Liquids
08 - 4 cups low-sodium chicken broth
09 - 1 can (14.5 oz) diced tomatoes, undrained
→ Seasonings
10 - 1 ½ tsp salt
11 - ½ tsp freshly ground black pepper
12 - 1 tsp dried thyme
13 - 1 tsp dried oregano
14 - 1 bay leaf
15 - 1 tbsp fresh parsley, chopped (for garnish)
→ Thickener (optional)
16 - 2 tbsp cornstarch mixed with 2 tbsp cold water
# How to Make It:
01 - Place chicken thighs, carrots, potatoes, celery, onion, green beans, and garlic into the slow cooker.
02 - Pour in the low-sodium chicken broth and diced tomatoes with their juice.
03 - Sprinkle salt, black pepper, dried thyme, dried oregano, and add the bay leaf; stir gently to combine.
04 - Cover and cook on low for 6 to 7 hours or on high for 3 to 4 hours until the chicken and vegetables are tender.
05 - If a thicker consistency is preferred, stir in the cornstarch slurry during the last 20 to 30 minutes of cooking.
06 - Remove the bay leaf and adjust seasoning to taste.
07 - Sprinkle chopped fresh parsley over the stew before serving.
