Start by heating a small skillet over medium-high heat. Once hot, add a splash of oil and sear the seasoned chicken thighs, skin-side down, until golden brown and crispy—about 4-5 minutes. Flip and sear the other side for 2 minutes, then set aside.
While the chicken sears, peel and dice the onion, chop the carrots into 1-inch chunks, and mince the garlic cloves. This prep creates even pieces that will cook uniformly and release their aroma during layering.
Place the seared chicken thighs at the bottom of the crockpot. Add the chopped carrots, diced onion, and minced garlic on top. Tuck in the sprigs of thyme and bay leaves for fragrant depth.
Pour the chicken broth over the ingredients in the crockpot, making sure it nearly covers the vegetables and chicken to help everything cook evenly and stay flavorful.
Set the crockpot to low and cook for 6 to 8 hours. During this slow simmer, your kitchen will fill with rich herbal aromas, and the chicken will become tender enough to fall apart easily.
About an hour before the stew is done, peel and chop the potatoes into chunks and add them into the crockpot. They will absorb the flavors and develop a soft, hearty texture.
Once the cooking time is up, turn off the crockpot and let the stew rest uncovered for about 10 minutes. This allows the flavors to deepen and the broth to slightly thicken.
Remove the bay leaves and thyme sprigs. Taste the broth and adjust seasoning if needed, then serve the stew hot, spooning the tender chicken and vegetables into bowls. Garnish with fresh herbs if desired for an extra burst of aroma.
