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

In a large skillet, warm the olive oil, add the chicken, and cook for 4-5 minutes until browned on all sides.

Once the chicken is seared, place it in the slow cooker, add flour, thyme, rosemary, and salt, and stir until the chicken is well coated.

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

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

Once cooked, add the frozen peas and milk, stir to combine, and cook for an additional 10-15 minutes on high.

Taste the stew and adjust the salt and pepper as needed before serving.

Serve immediately, and leftovers can be stored in an airtight container in the fridge for up to 5 days or frozen for up to 3 months.