Step 1

Season chicken with 1 teaspoon Kosher salt and ½ teaspoon ground black pepper. In a large skillet, preferably cast iron, heat about 1-2 tablespoons of olive oil over medium heat. Sear chicken on both sides until golden brown. If needed, do it in batches. It will not be completely cooked through. Then, transfer the chicken to a large slow cooker. Tip: don’t overcrowd the pan, do it in batches if needed. Also, let chicken sear on each side undisturbed to get that golden brown color.

Step 2

To the same skillet (don’t wipe it clean), add another 1 to 2 tablespoons of olive oil. Add the onion, garlic, and carrots, and saute until fragrant and golden brown, about 5-6 minutes. As the onions release moisture, scrape the brown bits from the pan using a wooden spoon - this will release a lot of flavor. Tip: Don’t rush the browning process - it’s essential to build great flavors. If there are any spots in the pan burning too quickly, add a splash of broth and scrape to deglaze.

Step 3

Stir in the tomato paste to coat the veggies, and cook for another 1-2 minutes. Add in the thyme and rosemary.

Step 4

Add about ½ to ¾ cup of chicken broth and deglaze by scraping the sides and bottom of the pan to release the brown bits. Then, transfer the onions and carrots mixture to the slow cooker.

Step 5

To the slow cooker, add the potatoes, bay leaves, ½ teaspoon Kosher salt, and 4 cups of chicken broth, along with the seared chicken. Stir to combine. Cover and cook on HIGH for 4 hours.

Step 6

3.5 hours into the cooking time, dilute flour with about ⅓ cup chicken broth (at room temperature, don’t use hot broth) to make a slurry. Add the slurry, along with the peas. Stir to combine. Cook for the remaining 30 minutes. It will thicken up as it cooks.

Step 7

Remove the chicken and roughly shred it with a fork, discarding the bones. Return the shredded chicken to the slow cooker and stir to combine. Season with more salt and pepper to taste. Garnish with Italian parsley. Enjoy!