Add 1 tablespoon olive oil to a large skillet and place over high heat. Add chicken pieces and generously season with salt and pepper, browning the meat for about 5-6 minutes. Transfer to a large slow cooker.

In the slow cooker, add chicken broth, dry white wine, worcestershire sauce, balsamic vinegar, thyme, rosemary, dried oregano, and salt and pepper. Stir to combine and then add garlic, onion chunks, carrots, and diced potatoes. Cover and cook on low for 7-8 hours or on high for 4-5 hours.

Remove ½ cup of chicken broth from the slow cooker and transfer to a medium bowl. Stir in ½ cup of milk and whisk in ¼ cup flour until there aren’t any lumps. Add mixture back to the slow cooker and stir to combine. Stir in frozen peas and cook uncovered on HIGH for 15-20 more minutes until thickened. Taste and season with more salt and pepper if necessary. Serve immediately.