Heat 2 tablespoons of olive oil in a large skillet over medium-high heat for about 2 minutes.

Season the chicken thighs with salt and pepper, brown them in the skillet for 4-5 minutes on each side, then remove and set aside.

In the same skillet, sauté one chopped yellow onion for 2-3 minutes until softened.

Add 4 minced garlic cloves, 1 teaspoon thyme, 0.5 teaspoon rosemary, 1 tablespoon tomato paste, and 0.25 cup all-purpose flour, and cook for 30 seconds.

Pour in 1 cup of chicken broth, scrape skillet bits, and cook until thickened.

In the slow cooker, place 1.5 pounds of baby potatoes and 4 carrots at the bottom, pour onion mixture over them, and add 2 bay leaves.

Gently place the browned chicken on top, skin side up, for steam circulation.

Cover and slow cook on low for 5-6 hours or high for 2.5-3 hours until chicken reaches 165°F.

Remove bay leaves and serve hot, garnished with parsley if desired.