Season the chicken thighs generously with salt and pepper, then sear them in hot olive oil until golden brown on both sides. This step enhances flavor and creates a rich base for the stew.
Place the seared chicken thighs into the slow cooker and add the chopped carrots and potatoes around them.
Sauté the minced garlic in the same skillet briefly until fragrant, about 30 seconds, then pour in the chicken broth to deglaze the pan, scraping up any browned bits.
Pour the garlic and broth mixture over the chicken and vegetables in the slow cooker, then sprinkle chopped thyme on top.
Cover the slow cooker and cook on low for about 6 hours, until the chicken is fall-apart tender and the vegetables are soft.
Once cooked, carefully remove the chicken thighs and set aside. Use a fork to shred the meat into bite-sized pieces.
Return the shredded chicken to the slow cooker, stir gently to combine, and let cook for another 10 minutes to absorb flavors.
Taste and adjust the seasoning with additional salt and pepper as needed, then serve hot, spooned into bowls with a hearty chunk of bread if desired.
