Start by preparing all your ingredients: dice the carrots, onion, and potatoes, and mince the garlic. If you'd like extra flavor, briefly sauté the onion and garlic in a skillet with a little oil until fragrant and translucent—this builds a richer base.
While your aromatics are cooking, chop the chicken thighs into large chunks, about 3-4 cm, and season lightly with salt and pepper.
Layer the chicken pieces at the bottom of your slow cooker, then add the diced carrots, potatoes, and celery on top. Spread everything out evenly to promote even cooking.
Pour in the chicken broth, then add the bay leaves and sprinkle with dried thyme. If you sautéed the aromatics earlier, add them now too. Cover with the lid.
Set your slow cooker to low and cook for 6 to 8 hours, or on high for about 4 hours. As it cooks, the house will fill with a savory aroma, and the chicken will start to fall apart.
Check the stew after the cooking time; the chicken should be very tender and easily shredded, and the vegetables soft. If you want a slightly thicker broth, uncover the lid and cook on high for an additional 30 minutes.
Remove the bay leaves and taste the broth, adjusting salt and pepper as needed. Stir in chopped fresh parsley for a bright finish.
Serve hot in bowls, with a side of crusty bread if desired. Enjoy the comforting, hearty aroma and tender, flavorful chicken in every spoonful.
