A comforting and hearty chicken stew featuring seasonal root vegetables, perfect for cozy evenings.
Prepare the vegetables by peeling and chopping the parsnips, carrots, and celery into bite-sized pieces.
Uniformly sized pieces ensure even cooking.
Place the chopped vegetables into the crockpot.
Layer the vegetables evenly for consistent cooking.
Separate the leek into rings and add them to the crockpot along with the cranberries.
Rinse the leek thoroughly to remove any dirt.
Place the chicken thighs on top of the vegetables in the crockpot.
Ensure the chicken is evenly distributed for even cooking.
Mix the chicken broth with salt and pepper, then pour it over the contents of the crockpot. Add the thyme sprigs on top.
Use fresh thyme for a more aromatic flavor.
Cover and cook on LOW for 6 to 7 hours, or until the chicken is tender and cooked through.
Avoid lifting the lid during cooking to maintain heat.
Remove the chicken from the crockpot and set aside. Turn the crockpot to HIGH.
Keep the chicken covered to retain warmth.
Mix the cornstarch with cold water in a small bowl, then stir it into the crockpot to thicken the broth.
Stir continuously to avoid lumps.
Return the chicken to the crockpot and cook on HIGH for an additional 20 minutes.
This step allows the flavors to meld together.
Serve the stew hot with a side of crusty bread or rice.
Garnish with fresh thyme for a touch of elegance.
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