Heat the vegetable oil in large pan over medium high heat.
Pat the chicken thighs dry with a paper towel, then add them to the hot oil. Lightly brown each side of the chicken for two minutes per side, then place the chicken thighs into the slow cooker.
In the same pan, add the onions and cook until they start to brown slightly, about 5 minutes. Add the garlic and cook for 1 additional minute until fragrant. Remove the onions from the heat and add them to the slow cooker.
Add fingerling potatoes, carrots, chicken broth, Italian seasoning, and salt and pepper to the slow cooker. Cover the slow cooker and set it to cook on low for four hours.
When the stew is ready, taste it and add additional salt and pepper, if needed.
Notes
Fresh carrots are best, but you could also use baby carrots.I love fingerling potatoes, but you could also use Yukon gold potatoes.Don't skip browning the chicken and onions first. This will help bring out exciting flavors in the final dish.