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

To keep this true to its poor man roots, the base recipe uses only three main ingredients: bone-in chicken, potatoes, and carrots, with water and simple seasoning to create a naturally rich broth.

If your budget and pantry allow, you can layer in extra flavor with a few optional touches. Add a halved onion, a celery stalk, or a bay leaf at the start for more aromatic depth, then discard them before serving. A small spoonful of chicken bouillon or a splash of soy sauce can boost savoriness if your chicken is especially lean. For a creamier texture, lightly mash a few potato pieces into the broth right before serving to thicken it naturally. You can also remove the chicken at the end, pull the meat from the bones, and stir it back into the stew for easier eating, especially for kids or older family members.

Food safety tips: Always start with fresh, cold chicken and keep it refrigerated until you’re ready to cook. Do not place frozen chicken directly into the slow cooker; thaw it completely in the refrigerator first to ensure it reaches a safe internal temperature quickly and evenly. Arrange the chicken in a single layer so it heats uniformly.

The chicken should reach an internal temperature of at least 165°F (74°C); with the recommended cooking time on LOW, it will typically go higher, which is safe for this style of stew. Once the stew is done, don’t leave it on the counter for more than 2 hours. Cool leftovers promptly and refrigerate in shallow containers. Use within 3–4 days, or freeze for up to 2–3 months. Reheat thoroughly until steaming hot before serving again.