Prepare the Chicken:
Place chicken thighs on a cutting board, dice into 1-inch pieces, and season generously with salt and pepper.

Sear the Chicken:
In a large skillet, heat olive oil over medium heat. Add the chicken and cook for 4-5 minutes until browned on all sides. The chicken doesn’t need to be fully cooked—just seared to enhance flavor.
If your slow cooker has a stovetop-safe removable pot, you can sear the chicken directly in it, then return the pot to the slow cooker base.

Coat the Chicken:
Transfer the chicken to the slow cooker. Sprinkle with flour, thyme, rosemary, and 1/2 teaspoon salt. Stir until the chicken is evenly coated with the flour and herbs.

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

Cook the Stew:
Cover the slow cooker and cook on low for 7-8 hours or high for 3-4 hours, until the chicken and vegetables are tender.

Finish with Milk and Peas:
Once the stew is cooked, stir in the frozen peas and milk. Cook on high for an additional 10-15 minutes until the peas are heated through.
If the stew is too thick, add a splash of chicken broth; if it’s too thin, mix in a bit more flour to thicken.

Season and Serve:
Taste the stew and adjust seasoning with additional salt and pepper if needed. Serve immediately while warm.