Start by washing and chopping your vegetables: dice the onion, slice the carrots, and chop the celery. Prepare the chicken thighs by trimming any excess fat. Gather your low-sodium chicken broth and marinara sauce, ensuring you have a low-carb variety.

For added depth of flavor, heat a skillet over medium-high heat. Sear the chicken thighs for about 4-5 minutes per side until they develop a golden-brown crust. This step is optional but highly recommended!

In the crockpot, combine the seared chicken with the diced onion, carrots, celery, and minced garlic. Pour in the low-sodium chicken broth and marinara sauce, ensuring all ingredients are evenly distributed. Add your low-carb vegetables like zucchini or cauliflower.

Sprinkle your dish with Italian seasoning, salt, pepper, and red pepper flakes if you love a kick. Stir everything gently, ensuring each ingredient gets coated with the aromatic spices.

Cover your crockpot and set it to low for 6-8 hours. If you're in a hurry, you can set it on high for about 4 hours.

Once the cooking time is complete, check that the chicken is tender and falls apart easily with a fork. Ensure they reach an internal temperature of 165°F.

Ladle the Easy Crockpot Chicken Stew into bowls and enjoy it as-is or pair it with cauliflower rice or zucchini noodles.