Start by gathering all your equipment and prepping your ingredients — chop the carrots, potatoes, and onion into uniform chunks, and mince the garlic.
Trim any excess fat from the chicken thighs, then cut them into large, bite-sized pieces. This helps them cook evenly and stay tender.
In a skillet over medium heat, add a tablespoon of olive oil. Once shimmering, add the chicken pieces and cook for about 3-4 minutes until they develop a light golden color. This step boosts flavor through browning.
Transfer the browned chicken to the slow cooker. Add the chopped carrots, potatoes, diced onion, and minced garlic, spreading them evenly across the bottom.
Sprinkle the thyme, paprika, and season with salt and pepper to taste. Toss in the bay leaves for aromatic depth.
Pour the chicken broth over everything, making sure the ingredients are submerged. Cover the slow cooker with the lid.
Set your slow cooker to low and cook for 6 to 8 hours. The house will start filling with a warm, savory aroma as the ingredients slowly meld together.
About an hour before serving, taste the broth and adjust the seasoning as needed—adding more salt or pepper for flavor balance. Remove the bay leaves.
Once the vegetables are tender and the chicken is falling apart, turn off the slow cooker. Let the stew rest uncovered for about 10 minutes to allow flavors to settle and broth to thicken slightly.
Ladle the hearty stew into bowls, garnish with fresh herbs if desired, and enjoy the comforting aroma and rich, tender ingredients—perfect for a cozy family meal.
