Start by heating a skillet over medium-high heat, adding a splash of oil. Place the chicken thighs skin-side down and cook for about 4 minutes until golden brown, then flip and brown the other side for another 3 minutes. This enhances flavor and helps develop a crispy skin.
While the chicken browns, chop the carrots, celery, and onion into bite-sized pieces. Mince the garlic and prepare the thyme sprigs.
Transfer the browned chicken to the slow cooker, placing it at the bottom. Layer the chopped vegetables and potatoes on top. Sprinkle the garlic and thyme over everything for an aromatic base.
Pour the chicken broth over the ingredients, making sure it covers at least half of the contents. This will provide enough liquid for slow cooking and flavor development.
Cover the slow cooker and set it to low. Let the stew cook for 6 to 8 hours until the chicken is fall-apart tender and the vegetables are soft, filling your home with a warm, savory aroma.
Once cooked, carefully remove the chicken thighs, discard the skin and bones if desired, and shred the meat into bite-sized pieces. Return the shredded chicken to the stew and stir gently to combine.
Taste the broth and adjust seasoning with salt and pepper if needed. If you'd like a thicker stew, mash some of the cooked potatoes and vegetables into the broth for added richness.
Serve the stew hot, garnished with fresh herbs if desired, alongside crusty bread for dipping into the flavorful broth. Enjoy this cozy, nostalgic meal that fills your home with warmth and comfort.
