1. Start by prepping your ingredients: dice the onion, mince the garlic, and chop the carrots and celery. I like to have everything ready before turning on the slow cooker—it saves those frantic moments later when hungry kids are asking, “Is dinner ready yet?”
2. If you have time and want extra flavor, heat olive oil in a skillet over medium-high heat. Brown the chicken thighs for about 3-4 minutes per side until golden. This step isn’t necessary but adds a lovely depth to the final dish.
3. Place the browned (or raw) chicken thighs into the slow cooker base. Add the diced onion, garlic, carrots, celery, and canned tomatoes with their juice.
4. Pour in the chicken broth, then sprinkle the dried thyme, smoked paprika, salt, and pepper over the top. Toss in the bay leaf.
5. Give everything a gentle stir to combine, making sure the chicken is mostly submerged in the liquid.
6. Cover and cook on low for 6-7 hours or on high for 3-4 hours. The slow cooking time is what turns simple ingredients into tender, flavorful magic. I often set it up in the morning before dropping the kids at school and come home to a kitchen filled with that comforting aroma.
7. About 15 minutes before serving, check the seasoning and adjust salt or pepper if needed. If you want to add greens like spinach, stir them in now and cover to let them wilt.
8. Remove the bay leaf before serving and sprinkle chopped fresh parsley on top for a pop of color and freshness.

A quick tip from my kitchen: slow cookers vary, so if it’s your first time making this recipe, check the chicken a bit earlier just to make sure it doesn’t dry out. I’ve learned the hard way that no one wants stringy chicken in their cozy dinner.