Season the chicken thighs with salt and pepper. Heat olive oil in a skillet over medium-high heat. Sear chicken for 2-3 minutes on each side until golden.

In the slow cooker, combine chopped carrots, diced potatoes, onion, diced celery, minced garlic, tomato paste, thyme, rosemary, and bay leaf.

Place seared chicken on top of the vegetables. Pour in enough chicken broth to mostly cover the ingredients and stir gently.

Cover and cook on LOW for 6 hours or HIGH for 3-4 hours until chicken and vegetables are tender.

Remove chicken, shred it, and combine back into the stew. If desired, mix flour with broth to thicken and cook uncovered for an additional 10-15 minutes.

Remove bay leaf, adjust seasoning, and stir in fresh parsley before serving.