Start by prepping your ingredients: chop the carrots into thick slices, dice the onion, and cut the potatoes into hearty chunks. Trim any excess fat from the chicken thighs and cut them into large pieces.
Place the chicken thighs at the bottom of the crockpot. Layer the sliced carrots, diced onion, and potato chunks on top of the chicken, spreading them evenly.
Pour the chicken broth over the ingredients, making sure it just covers everything. Add the bay leaves, sprinkle the thyme evenly, and season with salt and pepper to taste. If using, add the minced garlic now for extra aroma.
Cover the crockpot with the lid and set it to cook on low for 6 to 8 hours. As it cooks, you'll notice the aroma filling your kitchen, and the chicken will become tender and falling apart.
About halfway through, check the stew. If the vegetables are soft and the chicken is shredding easily, it's on track. If needed, add a splash more broth or adjust seasonings.
Once cooking time is up, carefully remove the bay leaves. Taste the broth and adjust salt and pepper if needed. For a thicker stew, mash some potato chunks directly in the pot or stir in a cornstarch slurry and cook for another 15 minutes on high.
Let the stew rest for about 10 minutes off heat, allowing the flavors to settle. Then, ladle into bowls, garnish with fresh herbs if you have them, and enjoy the warm, comforting aroma.
