Instructions:

• Start by prepping your ingredients. Peel and chop the carrots, potatoes, onion, and celery. Coarsely chop the tomatoes or cherry tomatoes. Set them aside for easy access.
• In your Crock-Pot, layer the chopped vegetables at the bottom. Begin with the carrots, followed by the potatoes, tomatoes, onion, and celery.
• Place the boneless and skinless chicken thighs (or breast filets) on top of the vegetables. This method allows the chicken to soak up all the delicious flavors as it cooks.
• Sprinkle the torn bay leaves, salt, and pepper over the chicken. Pour the fat-free chicken broth into the pot, ensuring that all the ingredients are submerged.
• Cover your Crock-Pot with the lid and set it to cook on low for 6-8 hours or high for 4 hours. The longer it cooks, the more tender the chicken will become.
• About 30 minutes before serving, mix the cornstarch with a little water to create a slurry. Stir this mixture into the stew to thicken the broth, and allow it to cook for the remaining time.
• Once the cooking time is up, remove the bay leaves and shred the chicken if desired. Ladle the stew into bowls and enjoy the hearty goodness!