Step 1

In a large skillet over medium heat add olive oil. Season both sides of the chicken thighs with salt and pepper, then place skin side down in the skillet. Let cook 5 to 7 minutes per side, or until browned on both sides. Remove chicken from the skillet.

Step 2

To the skillet add the butter and onion. Let cook for 3 to 4 minutes, or until the onions are softened. Add the garlic, celery salt, and tomato paste then stir well. Add flour and stir again to combine. Let cook for 30 seconds, being careful not to burn the flour.

Step 3

Turn down the heat to low and stir in the chicken bouillon, water, and bay leaves. Simmer for 1 to 2 minutes until sauce thickens, scraping up any browned bits stuck to the bottom of the pan. Remove the pan from the heat.

Step 4

Place the potatoes and carrots in the bottom of the slow cooker. Add the onion mixture from the skillet and spread it out into an even layer over the vegetables. Place the chicken on top of everything else, skin side up.

Step 5

Cover and cook on high for 3 hours. Remove bay leaves and serve.