4boneless and skinless chicken thighsoptional chicken breast filets
3carrotsmedium, peeled and round slices
3potatoesmedium, peeled and cubed
2tomatoesmedium, or 8 cherry tomatoes, coarsely chopped
1onionmedium, coarsely chopped
1celery stalkcoarsely chopped
3bay leavestorn in half
3cupschicken brothfat-free
1/2teaspoonkosher or sea salt
1/4teaspoonblack pepperfreshly-cracked
1tablespooncornstarch
Instructions
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.