1-Season the 1.5 lb of boneless, skinless chicken thighs with salt and pepper, then brown them in 1 tablespoon of olive oil over medium heat until cooked through, which takes about 5 minutes. Once done, transfer the chicken to the slow cooker for that extra flavor boost.

2-Add the chopped 3 carrots, 1 onion, 5 garlic cloves, and 2 peeled and diced potatoes to the slow cooker along with 2 tablespoons of coconut aminos, 1 teaspoon salt, 3/4 teaspoon oregano, 1/2 teaspoon rosemary, 1 bay leaf, and 2 1/2 cups of chicken broth. Cover and cook on Low for 6 hours to let the flavors meld.

3-Near the end of the cooking time, whisk together 1 cup of milk or milk of choice with 2 tablespoons of cornstarch or arrowroot to create a slurry, then stir it into the slow cooker. Switch to High and cook for an additional 30 to 45 minutes to thicken the stew.

4-Finally, season with black pepper to taste, stir gently, and serve hot. This method ensures a tender, flavorful result with minimal hands-on time just about 10 minutes of prep before letting the slow cooker do the work.