Slow Cooker Fall Chicken Stew

Pat the chicken thighs dry and season both sides generously with salt and pepper. Heat olive oil in a skillet over medium-high heat until shimmering. Sear the chicken for 3–4 minutes on each side until browned and crisp. Transfer to a plate and set aside.
In the same skillet, add a little more oil if needed and sauté the minced garlic until fragrant, about 30 seconds, hearing a gentle crackle, and ensuring it doesn’t burn. This releases the aroma that will permeate the stew.
Transfer the seared chicken, garlic, carrots, potatoes, thyme, and cooked garlic into the slow cooker. Pour in the chicken broth, covering all ingredients, and give everything a gentle stir to combine.
Set the slow cooker to low and cook for 6 hours. The chicken will become tender, and the vegetables will soften, soaking up the flavorful broth as the aroma fills your kitchen.
Once the cooking time is up, carefully remove the chicken thighs and shred them into bite-sized pieces with two forks. Return the shredded chicken to the stew and stir to distribute evenly.
Taste the stew and adjust seasoning with additional salt and pepper as desired. If you prefer a slightly thicker broth, stir in a cornstarch slurry and let it simmer uncovered for 10 minutes until it reaches your preferred consistency.
Garnish the stew with fresh thyme sprigs or chopped herbs for a burst of brightness. Serve hot, with crusty bread or your favorite side for a cozy meal that’s both hearty and flavorful.