Season the chicken thighs generously with salt and pepper. Heat 2 tablespoons of olive oil in a skillet over medium-high heat. Sear the chicken for about 2-3 minutes on each side until golden brown but not fully cooked.

In your slow cooker, add diced carrots, cubed potatoes, chopped onion, diced celery, and minced garlic. Stir in tomato paste, along with dried thyme, rosemary, and bay leaf. Mix everything well.

Nestle the browned chicken thighs on top of the prepared vegetables in the slow cooker. Pour in enough chicken broth to cover the ingredients completely.

Cover the slow cooker and set it to cook on LOW for 6 hours or on HIGH for 3-4 hours. Check for doneness around the end of the cooking time.

Remove the chicken from the slow cooker and shred it using two forks. Return the shredded chicken to the pot, stirring it back into the stew.

Discard the bay leaf and taste your stew, adjusting the seasoning with additional salt and pepper. Stir in freshly chopped parsley before serving.