Prep the produce: Dice the onion, slice the carrots and celery, and mince the garlic. If using potatoes, dice them into small, even cubes. Quick prep makes everything cook evenly.

Sauté for depth (optional but recommended): In a skillet, warm olive oil or butter over medium heat. Sauté onion, carrots, and celery with a pinch of salt for 4–5 minutes, until softened. Add garlic for the last 30 seconds. This step boosts flavor.

Load the crockpot: Add the sautéed veggies to the slow cooker. Layer in the chicken thighs, rice, potatoes (if using), thyme, parsley, paprika, bay leaf, salt, and pepper.

Add broth: Pour in the chicken broth, making sure the rice is submerged. Give everything a gentle stir, but keep the chicken mostly intact for easy shredding later.

Cook low and slow: Cover and cook on Low for 5–6 hours or on High for 2.5–3.5 hours. The chicken should be tender and the rice cooked through. Avoid opening the lid frequently; it extends cooking time.

Shred the chicken: Remove the chicken to a plate and shred it with two forks. Return it to the crockpot and stir. If the stew looks too thick, add a splash of broth or water.

Finish with creaminess and peas: Stir in milk, half-and-half, or coconut milk if using. Add frozen peas. For a thicker stew, mix cornstarch with cold water, then stir it in. Cook on High for 10–15 more minutes to thicken and heat through.

Brighten and adjust: Squeeze in a little lemon juice for freshness. Taste and adjust salt and pepper. Remove the bay leaf.

Serve: Ladle into bowls and garnish with chopped fresh parsley. Serve with crusty bread or a simple side salad.