Prepare your ingredients by washing and peeling your carrots, potatoes, and celery. Chop them into bite-sized pieces along with a large onion.

In your slow cooker, add the chopped carrots, celery, onion, and potatoes. Place the chicken thighs or breasts on top, followed by the minced garlic, a few tablespoons of tomato paste, and your chosen herbs.

Pour low-sodium chicken broth over the mixture until mostly submerged, aiming for about 4-6 cups.

Cover the slow cooker with its lid and set it to low for 6-8 hours or high for 3-4 hours.

During the last 30 minutes, stir in frozen peas and corn.

If you prefer a thicker stew, mix a couple of tablespoons of cornstarch with cold water and stir it into the slow cooker about 15 minutes before serving.

Before serving, remove the bay leaf and ladle the hearty chicken stew into bowls.