Cooking Process

• Season chicken with 2 teaspoons salt and 1 teaspoon ground black pepper. In a large skillet, heat 2 tablespoons of olive oil over medium-high heat. Sear chicken on both sides until golden brown. Then, transfer to a large slow cooker.
• To the same skillet (don’t wipe it clean), add more olive oil. Sauté the onions and carrots for 5 minutes. As the onions release moisture, scrape the brown bits from the pan using a wooden spoon to deglaze.
• Next, add the minced garlic, thyme, and rosemary, and sauté until fragrant for another 1-2 minutes. Then, add the tomato paste and stir to coat the veggies. Add about ½ to ¾ cup of chicken broth and deglaze the brown bits. Transfer everything into the slow cooker, along with the chicken.
• To the slow cooker, add the potatoes and bay leaves, and season with ½ teaspoon salt and a few grinds of black pepper. Add in 4 cups of the chicken broth. Cover and set it for 4 hours on the HIGH setting.
• 3.5 hours into the cooking time, dilute flour with about ⅓ cup chicken broth (at room temperature) to make a slurry. Add the slurry, along with the peas. Stir to combine. Cook for the remaining 30 minutes.
• Remove the chicken and roughly shred it with a fork, discard the bones. Return the chicken and stir to combine, along with fresh chopped parsley. Season with more salt and pepper to taste, if needed.
• Serve warm with bread or biscuits. Enjoy!