Season the chicken thighs with salt and pepper, then heat olive oil in a skillet over medium-high heat until shimmering. Place the chicken skin-side down and cook for about 4-5 minutes until golden and crispy. Flip and cook for another 2-3 minutes, then transfer to a plate.
In the same skillet, add diced onions and minced garlic. Sauté for 2-3 minutes until fragrant and onions become translucent, stirring frequently to prevent sticking and encourage caramelization.
While the aromatics cook, chop carrots into thick chunks and dice potatoes into bite-sized pieces. Keep all vegetables organized nearby for easy layering.
Layer the browned chicken in the slow cooker, then add the chopped carrots, potatoes, and sautéed aromatics on top. Pour in the vegetable broth, ensuring the ingredients are mostly covered.
Sprinkle dried thyme, smoked paprika, and add bay leaves. Give everything a gentle stir to distribute the seasonings, then cover with the lid.
Set the slow cooker to low and cook for 6-8 hours, until the chicken is tender and easily shred, and the vegetables are soft. During the last hour, check the broth—if you prefer a thicker stew, uncover and cook on high for an additional 30 minutes.
Once cooked, remove the bay leaves and check the seasoning, adding more salt or pepper if needed. For a richer flavor, stir in a splash of lemon juice or fresh herbs if desired.
Serve the stew hot, with the chicken shredded into bite-sized pieces and vegetables tender and flavorful. Garnish with fresh herbs if you like, and enjoy the cozy, smoky broth.
