Step 1

Heat 2 tablespoons of olive oil in a heavy bottomed skillet over medium high heat.

Step 2

While the oil heats, season the chicken with the salt and pepper. Add seasoned chicken thighs to the skillet and brown the chicken, about 5-6 minutes, stirring occasionally.

Step 3

Add the potatoes, carrots, celery, onion, and garlic to a 6 quart slow cooker along with the seared chicken. Pour the chicken broth over the top.

Step 4

Stir in the tomato paste, oregano, thyme, basil, paprika, rosemary, and bay leaves.

Step 5

Cover and cook on low for 7-8 hours or high for 4-5 hours, until the chicken is cooked through and the vegetables are tender.

Step 6

Add the milk and flour to a small bowl and whisk well to combine, ensuring no lumps remain. Add the milk mixture along with the peas to the crockpot and stir. Cook for 20 minutes on high to thicken the stew.

Step 7

Remove bay leaves, taste and season with additional salt and pepper if needed. Serve hot.