Soulful Citrus Herb Chicken Stew

Begin by seasoning the chicken thighs with salt and pepper on both sides. Heat a skillet over medium-high heat and add 2 tablespoons of olive oil.

Once the oil is hot, sear the chicken thighs for about 4 minutes on each side until golden brown. Remove the chicken from the skillet and set aside.

In the same skillet, add 1 chopped onion and sauté for 3-4 minutes until translucent. Add 3 minced garlic cloves and cook for an additional minute until fragrant.

Transfer the onion and garlic mixture to the slow cooker. In the slow cooker, add the seared chicken thighs, 2 cups of diced carrots, 2 cups of diced potatoes, and 1 cup of chopped celery.

In a separate bowl, whisk together 1 cup of chicken broth, the juice of 1 orange, the juice of 1 lemon, 1 tablespoon of honey, and 1 teaspoon of dried thyme.

Pour this mixture over the chicken and vegetables in the slow cooker. Add the zest of the orange and lemon, along with 1 teaspoon of salt and 1/2 teaspoon of black pepper.

Stir gently to combine all the ingredients. Cover the slow cooker and cook on low for 6-8 hours or on high for 4-5 hours until the chicken is tender and the vegetables are cooked through.

Once cooked, shred the chicken with two forks and stir it back into the stew. Serve hot, garnished with fresh parsley and a sprinkle of lemon zest for an extra burst of flavor.