1.5 lbs Chicken Thighs
4 Medium Carrots, chopped
2 Celery Stalks, chopped
1 Onion, diced
4 Cups Chicken Broth
2 Garlic Cloves, minced
1 tsp Dried Thyme
1 Bay Leaf
Salt & Pepper to taste
Start by preparing your ingredients. Chop the carrots, celery, onion, and garlic, and set them aside.
In a large skillet, heat olive oil over medium heat and brown the chicken thighs on each side if desired.
Transfer the chicken to the slow cooker. Add in the chopped carrots, celery, onion, and garlic, layering them on top of the chicken.
Pour in the chicken broth, ensuring all ingredients are submerged. Add thyme, salt, and pepper, and the bay leaf.
Set the slow cooker to low for 6-8 hours or high for 3-4 hours. Cover and cook.
30 minutes before serving, taste the stew and adjust seasoning as necessary.
Remove the bay leaf before serving hot with crusty bread or a favorite side.