This takes a little more effort than some of my slow cooker recipes, but you can still get it all into the pot in about 20 minutes. The result is great comfort food, very satisfying.
2-3 medium potatoes, cubed (no need to peel)
2 stalks celery, chopped
3 large carrots, chopped
2 medium onions, in chunks
Chicken stock and/or water
4 whole chicken legs or equivalent parts (frozen is fine, no need to thaw)
Salt and pepper to taste
1 large sprig rosemary (optional)
Place all the vegetables in a layer in the bottom of the slow cooker. Add chicken stock or water to just cover them. Place the chicken pieces on top and sprinkle liberally with salt and pepper. Add the sprig of rosemary if you have it. Put the cover on the pot and cook for 7-9 hours on Low (or a bit longer; this is quite forgiving).
Just before you are ready to eat, you may opt to take out the chicken and remove the meat from the bone, then put the meat back into the stew. Or serve with the whole chicken parts for a speedier arrival at the table.