In a skillet over medium-high heat, add a drizzle of oil and sear the skinless chicken thighs for about 4-5 minutes on each side until golden brown.

Transfer the chicken to your slow cooker and add the diced carrots, celery, and onions, then layer the chopped potatoes, minced garlic, and bay leaves.

Sprinkle dried thyme, salt, and pepper generously over the mixture, stirring gently to incorporate.

Pour the chicken broth over the mixture, ensuring all ingredients are submerged, adding flour if desired.

Cover and set the slow cooker to low for 6-8 hours or high for 3-4 hours until the chicken is tender and the vegetables are soft.

Ladle the Chicken Stew into bowls, garnish with fresh parsley, and serve hot with crusty bread or rice.