📖 Instructions

1. Prep the chicken: Cut 2 pounds of boneless, skinless chicken thighs (or breasts) into 1-inch pieces. Season generously with salt, pepper, and a pinch of paprika. This is important, don't skip it!
2. Sear the chicken (optional): While this step is optional, searing the chicken adds a depth of flavor. Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Sear the chicken in batches until browned on all sides. Don't overcrowd the pan, or the chicken will steam instead of sear. Set aside.
3. Chop the vegetables: Chop 1 large onion, 2 carrots, and 2 celery stalks. I like to cut them into roughly the same size so they cook evenly.
4. Add everything to the slow cooker: Place the chopped vegetables in the bottom of a 6-quart slow cooker. Add the seared chicken (or the seasoned chicken if you skipped the searing step) on top of the vegetables.
5. Pour in the broth: Pour in 4 cups of chicken broth, ensuring that the chicken and vegetables are mostly submerged. If not, add a little more broth.
6. Add herbs and spices: Add 1 teaspoon of dried thyme, 1/2 teaspoon of dried rosemary, 1 bay leaf, and a pinch of red pepper flakes (optional, for a little kick).
7. Cook on low: Cover the slow cooker and cook on low for 6-8 hours, or on high for 3-4 hours. The chicken should be very tender and easily shreddable with a fork.
8. Thicken the stew (optional): If you prefer a thicker stew, you can create a slurry by whisking together 2 tablespoons of cornstarch with 2 tablespoons of cold water. Stir the slurry into the slow cooker during the last 30 minutes of cooking. The stew will thicken as it simmers.
9. Shred the chicken: Use two forks to shred the chicken directly in the slow cooker.
10. Remove bay leaf: Before serving, remove the bay leaf.
11. Season to taste: Taste the stew and adjust seasoning as needed. Add more salt, pepper, or herbs to your liking.
12. Serve: Serve hot, garnished with fresh parsley (optional). Enjoy with crusty bread for dipping!