Dice the chicken thighs into 1-inch pieces and season generously with salt and pepper.

In a large skillet, heat the olive oil over medium-high heat. Add the chicken pieces and sear for 4-5 minutes until browned on all sides. (You don’t need to cook the chicken through—just sear to lock in the juices.)

Optional: If your slow cooker has a removable stovetop-safe pot, you can use it to sear the chicken directly on the stovetop before returning it to the slow-cooker base.

Transfer the seared chicken to the slow cooker. Sprinkle with flour, thyme, rosemary, and ½ teaspoon salt. Stir to coat the chicken evenly in the flour and herbs.

Add the garlic, onion, carrots, and potatoes to the slow cooker and stir to combine. Pour in the chicken broth and add the bay leaf.

Cover the slow cooker and cook on low for 7-8 hours or on high for 3-4 hours.

Once the cooking time is complete, stir in the frozen peas and milk. Cook on high for an additional 10-15 minutes until the peas are warmed through.

If the stew is too thick, add a splash of chicken broth. If it’s too thin, whisk in a little extra flour to thicken.

Taste the stew and adjust the seasoning with additional salt and pepper as needed.

Serve immediately. Store leftovers in an airtight container in the refrigerator for up to 5 days, or freeze for up to 3 months.