Season chicken with 2 teaspoons salt and 1 teaspoon pepper. In a large skillet, heat 2 tablespoons of olive oil over medium-high heat. Sear chicken on both sides until golden brown. Transfer to a large slow cooker.

In the same skillet, add more olive oil and saut? the onions and carrots for 5 minutes. Scrape the brown bits from the pan using a wooden spoon to deglaze.

Add the minced garlic, thyme, and rosemary, and saut? until fragrant for another 1-2 minutes. Add the tomato paste and stir to coat the veggies. Add about ? to ? cup of chicken broth to deglaze again. Transfer everything into the slow cooker with the chicken.

Add the potatoes and bay leaves to the slow cooker. Season with ? teaspoon salt and black pepper. Pour in 4 cups of chicken broth. Cover and set the slow cooker on HIGH for 4 hours.

3.5 hours into cooking, dilute flour with about ? cup chicken broth to make a slurry. Add the slurry and peas to the slow cooker. Stir to combine. Cook for the remaining 30 minutes.

Remove chicken and shred it with a fork, discarding the bones. Return the chicken to the stew and stir in the chopped parsley. Season with more salt and pepper to taste.

Serve warm.