Heat 2 teaspoons olive oil in a large skillet over medium high heat.

Season chicken thighs with ½ teaspoon salt and ¼ teaspoon black pepper. Add to pan and brown on both sides, about 4-5 minutes per side. Transfer chicken thighs to the slow cooker.

Add the remaining teaspoon olive oil to the pan then add the onion, carrots and celery to the skillet. Sauté for 3-5 minutes, until slightly tender. Transfer to the slow cooker.

Add the potatoes, bay leaves, remaining salt and pepper, thyme, rosemary, poultry seasoning and broth to the slow cooker.

Cover and cook on low for 5-6 hours or high for 2 ½ to 3 hours.

Remove the bay leaves and discard. Remove the chicken and chop or shred the chicken into bite size pieces. Return the chicken to the slow cooker and mix in. Add the green beans to the slow cooker and mix them into the stew. Cover the slow cooker and keep on warm for 15 minutes.

Season to taste and serve hot.