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 to 5 minutes until browned on all sides; it is not necessary to cook the chicken all the way through, simply sear it in the juices before adding to the crock pot.
Once the chicken is seared, place in the crock pot; add flour, thyme, rosemary and salt; stir until the chicken is well coated in the flour and herbs.
Add the garlic, onion, carrots and potatoes to the crock pot; stir to combine.
Pour in the broth and add the bay leaf.
Cover and cook on low for 7 to 8 hours or on high for 3 to 4 hours.
Once cooked, add the frozen peas and milk; stir to combine; cook for an additional 10 to 15 minutes on high until the peas are warmed through.
At this point, you can also adjust the thickness of the stew by adding a bit more flour, if it’s too thin, or a splash of chicken broth, if it’s too thick.
Once complete, taste the stew and adjust the salt and pepper as needed before serving.
The stew can be served immediately; leftovers can be stored in an airtight container in the refrigerator for up to 5 days or frozen for up to 3 months.
