Directions

• Add 1 tablespoon olive oil to a large skillet and place over high heat.
• Add chicken pieces and generously season with salt and pepper, brown the meat so that you give the meat room for a nice sear. This should take about 5-6 minutes. You do not need to cook all the way through, we just want these nice and browned.
• Transfer to a large 6 or 8-quart slow cooker.
• Next add the following to the slow cooker with the chicken: chicken broth, dry white wine, worcestershire sauce, balsamic vinegar, thyme, rosemary, dried oregano and salt and pepper.
• Stir together with the chicken until combined, then add in garlic, onion chunks, carrots and diced potatoes.
• Cover and cook on low for 7-8 hours or on high for 4-5 hours.
• Next, remove 1/2 cup of chicken broth from the slow cooker and transfer to a medium bowl, then stir in ½ cup of milk and whisk in ¼ cup flour until there aren’t any lumps remaining.
• 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 chicken stew thickens up a bit.
• Taste and season with more salt and pepper, if necessary.