My grandma fed a family of 8 on pennies with this filling dinner. The broth is unbelievably rich

Prep the vegetables: Peel the potatoes and cut them into large, even chunks about 1.5 inches wide so they hold up during the long cook. Peel the carrots and slice them into 1/2-inch rounds. Keeping the pieces uniform helps everything cook at the same rate.

Layer the slow cooker: Place the potato chunks in an even layer on the bottom of the slow cooker. Scatter the sliced carrots over the potatoes. This vegetable base acts as a trivet, keeping the chicken slightly elevated so the heat circulates and the flavors mingle.

Add the chicken: Arrange the bone-in chicken pieces on top of the vegetables in a single, snug layer. If you’re using a mix of legs and thighs, nestle them together so they’re mostly in one layer rather than piled high; this helps them cook evenly and makes serving easier.

Season simply: Sprinkle the salt and black pepper evenly over the chicken and vegetables. This basic seasoning is all you need for a deeply savory broth, because the bones and long cooking time will do most of the flavor-building work.

Add water for broth: Pour in enough water to just cover the chicken and vegetables, usually 4–6 cups depending on the size of your slow cooker. You want everything submerged but not swimming in excess liquid; this concentration is what gives you that unexpectedly rich, golden broth at the end.

Slow cook low and long: Cover the slow cooker with the lid and cook on LOW for 7–9 hours, or until the chicken is very tender and the potatoes and carrots are soft but still holding their shape. The broth should be fragrant, lightly golden, and rich-tasting from the chicken bones and connective tissue breaking down.

Adjust seasoning: Taste a spoonful of the broth and add more salt and pepper if needed. Because the ingredients are so simple, proper seasoning at the end makes a big difference in how full-flavored the stew tastes.

Serve: Carefully ladle the stew into bowls, making sure each serving includes a piece or two of chicken, plenty of potatoes and carrots, and a generous amount of broth. The chicken will be very tender, so you can serve it on the bone or gently pull it off the bone with a spoon before serving if you prefer. Serve hot, straight from the slow cooker, with steam rising from the surface.

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