Heat a skillet over medium-high heat and place the chicken thighs skin-side down. Sear for about 5 minutes until golden brown, then flip and cook another 5 minutes. The aroma will be rich and savory as the skin crisps.
While the chicken browns, chop the carrots and celery into bite-sized pieces, and dice the onion. These vegetables will form the flavorful base of your soup.
Transfer the seared chicken to the slow cooker. Add the chopped carrots, celery, diced onion, and minced garlic on top of the chicken. Toss in bay leaves and sprinkle with thyme for aromatic depth.
Pour the chicken broth over all the ingredients until they are just covered. This creates a savory, flavorful liquid to cook the chicken and vegetables.
Set the slow cooker to low and cook for 6 to 8 hours. During this time, the chicken becomes tender and the flavors meld into a comforting broth. The house will fill with a gentle, inviting aroma.
Once cooking is complete, carefully remove the chicken thighs from the broth. Shred the meat with two forks until it’s easily pulled apart, then return it to the pot.
Taste the broth and adjust seasoning with salt and pepper as needed. Add a splash of fresh lemon juice to brighten the flavors and give the soup a lively finish.
Give everything a gentle stir to combine the flavors and ensure the chicken is evenly distributed. The broth should be clear and flavorful, with tender vegetables and juicy shredded chicken.
Ladle the soup into bowls, making sure to include a good mix of chicken and vegetables in each serving. Serve hot for a comforting meal that’s perfect for chilly days or quiet evenings.
