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A Great Chicken Stew Recipe--Crockpot?

Does Anyone know of a really hearty chicken stew recipe? I am wanting to make this in a crockpot. So, if you know of ANY recipes you've personally tried, please tell me. The last few I tried was pretty runny--more like soup and less like a stew. Thanks!

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1. Crock Pot Chicken Stew Ingredients 6 boneless, skinless chicken thighs 2 large sweet potatoes, peeled, cut into 1-inch pieces 1 medium onion, cut into thin wedges 1/2 teaspoon dried thyme 1/4 teaspoon black pepper 2 bay leaves 3 1/2 cups water 1 can Chicken noodle soup Method Rinse chicken with cold water and pat dry with paper towels. Cook in 3-quart crockpot, layer sweet potatoes, onion and chicken. Sprinkle with thyme and pepper. Add bay leaves. Pour soup over chicken and vegetables. Add remaining water. Cover and cook at low setting at least 7 hours or until vegetables and chicken are tender. Discard bay leaves. Add chicken noodle sour. Cover and cook on high 10 minutes or until noodles are tender, stirring gently once. Mix well before serving. Note: Chicken thighs are best for slow cooking because thigh meat holds taste and firmness over long periods of slow cooking hence they produce the perfect stew.
2. Ingredients: 2 pounds boneless, skinless chicken breasts, cut in 1-inch cubes 2 large onions, quartered and cut into 1/2-inch slices 1 cup baby carrots, or 2 large carrots cut into 1-inch slices 3 medium potatoes, cut into 1-inch cubes 3 1/2 cups chicken broth 1 teaspoon celery seed 1 teaspoon dried thyme 1/2 teaspoon black pepper or seasoned pepper mix salt to taste 1 cup frozen corn, thawed 1 cup frozen peas, thawed Preparation: Combine all ingredients, except peas, in the slow cooker/Crock Pot; stir well. Cover and cook on low 6 to 8 hours, until chicken is done and vegetables are tender; stir in peas the last 30 minutes. To thicken, use a mixture of water and flour (in a separate bowl mix them together and add to stew to get desired thickness...don't add too much or it'll taste like flour). Serves 6 to 8.