Heat a skillet over medium-high heat and add the chicken thighs, skin-side down. Sear for about 5 minutes until golden brown, then flip and cook for another 5 minutes. The sizzling sounds and aroma will signal good browning.
Transfer the browned chicken to the slow cooker, placing it on top of the chopped carrots, celery, and diced onion. This layering allows the flavors to meld during cooking.
Add minced garlic, bay leaf, and dried thyme to the slow cooker for aromatic depth. Pour in the chicken broth until the ingredients are just covered, then set the slow cooker to low.
Cover and cook on low for about 6 to 8 hours. The house will fill with a hearty, savory aroma as the flavors develop. The chicken should become tender and easily shred with forks.
Once cooked, carefully remove the chicken thighs with tongs and place them on a cutting board. Use two forks to shred the meat into bite-sized pieces, then return the shredded chicken to the slow cooker.
Check the seasoning, then add salt and pepper to taste. Stir in a tablespoon of fresh lemon juice to brighten the broth's flavor and balance the richness of the chicken.
Give the soup a final gentle stir, ensuring the vegetables are tender but not mushy, and the broth remains clear and flavorful. The soup is now ready to serve, hot and inviting, with tender chicken and aromatic broth.
