Season the chicken thighs with salt and pepper. In a large skillet over medium heat, warm olive oil. Add the chicken and sear for 6–8 minutes until golden brown on both sides.

In the slow cooker, combine chopped carrots, potatoes, onion, celery, and garlic. Add tomato paste, dried thyme, dried rosemary, and a bay leaf, stirring well.

Carefully place the seared chicken thighs on top of the vegetable mixture. Pour in enough low-sodium chicken broth until the chicken is just submerged.

Cover the slow cooker and set it to cook on LOW for 7 hours or on HIGH for 4 hours.

Once cooked, remove the chicken thighs and shred them into bite-sized pieces. Return the shredded chicken back into the stew.

If desired, mix all-purpose flour with a bit of broth to create a slurry. Stir this into the stew, leaving it uncovered, and cook for an additional 10–15 minutes.

Discard the bay leaf, taste the stew for seasoning, and adjust with salt and pepper if needed. Stir in chopped parsley for garnish before serving.