Start by washing and cubing the Yukon Gold potatoes into bite-size pieces. Next, chop the carrots, celery, onion, and garlic finely. If you're using chicken breasts, cut them into smaller chunks to ensure even cooking. Prep all ingredients beforehand so you can easily layer them in the slow cooker for your delicious Crockpot Dinner.

Drizzle a tablespoon of olive oil at the bottom of the slow cooker to prevent sticking. Begin layering by placing the chopped onion and garlic, followed by the cubed potatoes, carrots, and celery. Season everything with salt and pepper to enhance flavors. Place the chicken pieces over the vegetables, sprinkle with dried thyme, rosemary, and oregano, then tuck a bay leaf on top before pouring in the chicken broth for a rich, savory finish.

Cover the crockpot with its lid and set it to cook on low for 6-8 hours or high for 3-4 hours. Aim for a temperature of 165°F for the chicken and ensure the vegetables are tender.

If you prefer a thicker sauce for your Crockpot Dinner, mix 2 tablespoons of cornstarch with a quarter cup of water in a small bowl. About 30 minutes before serving, stir this mixture into the slow cooker. Allow it to heat uncovered, thickening the stew's broth.

Once cooked, discard the bay leaf and give the stew a gentle stir. Ladle the comforting chicken and vegetables into bowls and garnish with fresh parsley.