Start by prepping your ingredients: peel and dice the carrots and potatoes, dice the onion, and mince the garlic. Trim excess fat from the chicken thighs and cut into large chunks. Gather your skillet and slow cooker ready for action.
Heat a tablespoon of oil in the skillet over medium heat. Once hot, add the chicken chunks and sear for about 2-3 minutes per side until they develop a golden-brown crust. This step deepens the flavor for the stew.
Transfer the seared chicken to the slow cooker. Add the diced carrots, potatoes, onion, and minced garlic. Pour in the chicken broth, ensuring all ingredients are submerged.
Sprinkle the dried thyme over the ingredients, add the bay leaf, and season with salt and pepper. Cover with the lid and set the slow cooker to low for 6-8 hours.
As the hours pass, your kitchen will fill with a warm, savory aroma. The chicken and vegetables will soften and absorb the flavorful broth, creating a rich, thick stew.
After 6 to 8 hours, check that the chicken is tender and falling apart, and the vegetables are soft but not mushy. Remove the bay leaf and taste the broth, adjusting salt and pepper if needed.
Serve the stew hot in bowls, garnished with chopped fresh herbs if desired. The dish should be thick, tender, and full of layered flavors, ready to warm you from the inside out.
