Chop onion, carrots, celery, and garlic into bite-sized pieces (about 5 minutes) until fragrant and colorful.

Place boneless chicken thighs in the crockpot, seasoning each side with salt, pepper, oregano, and thyme.

Pour in diced tomatoes and chicken broth, ensuring the chicken is mostly covered in liquid.

Slip bay leaves between chicken pieces and sprinkle an extra pinch of dried oregano and thyme for depth.

Cover and set to low for 6–8 hours (or high for 3–4 hours) until chicken is tender and flavors meld.

Remove chicken to a plate, shred with two forks, then stir the meat back into the stew until fully incorporated.

Taste and add more salt, pepper, or red pepper flakes to suit your heat preference and flavor balance.

Ladle stew into bowls over rice or mashed potatoes, then sprinkle chopped parsley for a fresh finish.