Heat the olive oil in a large pot or Dutch oven over medium heat. Add the chicken thighs and cook until browned on all sides. Remove the chicken from the pot and set it aside.

In the same pot, add the chopped onion and minced garlic. Sauté until the onion becomes translucent and the garlic releases its fragrant aroma.

Add the diced carrots, sliced celery, and mushrooms to the pot. Cook for a few minutes until the vegetables start to soften.

Sprinkle the Robertsons Chicken Spice Blend evenly over the vegetables. Stir well to ensure the spices coat the ingredients and release their flavors.

Return the browned chicken thighs to the pot. Pour in the chicken broth and diced tomatoes. Add the dried thyme, salt, and pepper to taste. Stir everything together.

Cover the pot and simmer the stew over low heat for about 45 minutes to an hour, or until the chicken is tender and the flavors have melded together beautifully.

Once cooked, remove the chicken thighs from the pot and shred the meat using two forks. Return the shredded chicken to the stew and stir to incorporate.

Serve the Robertsons Chicken Stew hot, garnished with fresh parsley. Pair it with crusty bread or fluffy rice for a complete and satisfying meal.