Prep Vegetables: Peel & chop carrots, celery, onion, and garlic; aim for uniform pieces so they cook evenly and lend texture to the stew.

Season Chicken: Pat chicken thighs dry, season generously with salt, pepper, and fresh thyme; rub herbs into meat so it’s fragrant and ready for slow-cook magic.

Layer Ingredients: Arrange chicken in the Crockpot, then add carrots, celery, onion, garlic, bay leaves, and optional potatoes for a hearty, homey stew foundation.

Add Broth: Pour chicken broth over ingredients until just covered—about 6 cups—to create a rich, savory base that will meld flavors beautifully.

Cook Low and Slow: Cover and cook on LOW for 6–7 hours (or HIGH for 3–4 hours) until chicken is tender and vegetables are soft.

Shred Chicken: Remove chicken, shred with two forks, then return meat to stew, stirring until well combined and soaking up the savory broth.

Brighten Stew: Stir in fresh lemon juice and zest, letting the zesty notes infuse the hearty ingredients for about 10 minutes for freshness.

Final Seasoning: Taste the stew, adjust salt and pepper to preference, then discard bay leaves and serve piping hot for cozy comfort.