Begin by trimming any excess fat from the chicken thighs to ensure a lean and flavorful final dish. Rinse them under cool water, then pat dry with a paper towel.

In the bottom of your crockpot, spread out the mixed vegetables, followed by the chopped onion and minced garlic.

Lay the prepped chicken thighs evenly over the vegetable mixture.

Slowly pour the low-sodium chicken broth over the chicken and vegetables.

Sprinkle Italian seasoning, salt, and pepper generously over the top of the stew's contents.

Cover the crockpot and set it to cook on low for 8 hours.

Once the cooking time is complete, remove the lid and stir in the heavy cream until fully combined.

Before serving, generously top your Crockpot Chicken Thigh Stew with freshly chopped parsley.