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

This slow cooker 3-ingredient poor man chicken stew is the kind of meal my Midwestern grandma would stretch to feed eight hungry people on a shoestring budget. It leans on simple, inexpensive staples—bone-in chicken, potatoes, and carrots—but time and technique turn them into a surprisingly rich, golden broth. Long, gentle cooking coaxes collagen and flavor from the chicken bones, so even without fancy ingredients, you end up with a deeply comforting stew that tastes like it simmered on the back of the stove all day. It’s practical, forgiving, and the sort of recipe you can throw together in the morning and come home to a full slow cooker of hearty, steaming dinner.

Serve this stew ladled into wide bowls with plenty of the broth, making sure everyone gets a mix of chicken, potatoes, and carrots. A basket of sliced crusty bread, cornbread, or even plain white sandwich bread is perfect for soaking up the rich juices. A simple green salad with a sharp vinaigrette or a side of tangy pickles helps cut through the richness and keeps the meal balanced. If you want to stretch it further, spoon the stew over cooked white rice, egg noodles, or leftover mashed potatoes to make it even more filling.

Servings: 6

3–3.5 lb bone-in chicken pieces (legs, thighs, or a cut-up whole chicken, skin on or off)

1/2–1 teaspoon black pepper, or to taste (optional)

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.

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.