Start by chopping the onion and carrots into small, even pieces. Rinse and drain the beans well. Set these aside for later.
In a skillet over medium heat, add a splash of oil and sauté the chopped onion and carrots until they soften and turn fragrant, about 5 minutes—listen for a gentle sizzle and look for a slight caramelization around the edges.
Add the tomato paste to the skillet and cook it with the vegetables, stirring constantly for 1-2 minutes until it darkens slightly and releases a rich, savory aroma.
Transfer the sautéed vegetables and tomato paste mixture into the crockpot. Nestle the chicken thighs into the vegetable mixture, spreading them out evenly.
Sprinkle the smoked paprika and cumin evenly over the chicken and vegetables, then season with a bit of salt and pepper to taste.
Pour the chicken broth over everything, covering the ingredients. Place the lid on the crockpot and set it to low heat.
Let the stew cook undisturbed for about 6 to 8 hours, until the chicken is tender and falling apart, and the beans are soft and creamy.
About 30 minutes before serving, check the stew. Remove the chicken thighs, shred the meat with two forks, and return it to the pot. Stir gently to combine.
Add a splash of lemon juice to brighten the flavors. Taste and adjust seasoning if needed, perhaps adding more salt or spice.
Remove the lid and let the stew simmer uncovered for 10 minutes to thicken slightly and intensify the aroma.
Once the stew is thick, fragrant, and bubbling, serve it hot in bowls, garnished with fresh herbs if desired. Enjoy the comforting, smoky richness with crusty bread or rice.
