Begin by heating a skillet over medium-high heat. Add a splash of oil, and once hot, add your chicken pieces, searing for about 4-5 minutes per side until golden brown. Transfer the chicken to a plate and let it rest.

Chop your vegetables—carrots, celery, and onion—into even pieces for consistent cooking. Substitute with seasonal options like peas or corn if desired. Place in the slow cooker.

Add the rested seared chicken into the slow cooker, along with minced garlic and bay leaves. Sprinkle in the dried thyme, salt, and pepper. Gently stir to combine all ingredients.

Pour the chicken broth over the mixture, ensuring ingredients are submerged. If desired, sprinkle a bit of flour over the top and mix.

Cover the slow cooker and set it on low for 6-8 hours or high for 3-4 hours. The longer time allows flavors to meld beautifully.

Once cooking time is complete, ladle the stew into bowls, making sure to remove the bay leaves before serving. Garnish with chopped fresh parsley if desired.