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1
Dry chicken with paper towels and season with salt and pepper.
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2
Heat 1 tablespoon oil in a large skillet over med-high heat until just smoking.
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3
Brown half the chicken lightly on both sides, 5-8 minutes; transfer to a bowl.
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4
Repeat with 1 tablespoon more oil and remaining chicken; transfer to bowl.
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5
Heat 1 tablespoon more oil over med-high heat until shimmering.
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6
Add onions, garlic, tomato paste, and thyme; cook until onions are softened and lightly browned, 8-10 minutes.
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7
Stir in flour and cook 1 minute.
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8
Slowly whisk in wine, scraping up any browned bits.
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9
Whisk in 1 cup broth, smoothing out any lumps; transfer to slow cooker.
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10
Microwave potatoes and carrots with remaining tablespoon oil in covered bowl, stirring occasionally, until vegetables are nearly tender, about 5 minutes; transfer to slow cooker.
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11
Stir remaining 3 cups broth and bay leaves into slow cooker.
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12
Nestle browned chicken with any accumulated juice into slow cooker.
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13
Cover and cook until chicken is tender, 4-6 hours on LOW.
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14
Transfer chicken to cutting board; let cool slightly; shred into bite-sized pieces.
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15
Let stew settle for 5 minutes, then remove fat from surface using a large spoon.
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16
Discard bay leaves.
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17
Stir shredded chicken and peas into stew and let sit until heated through, about 5 minutes.
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18
Adjust stew consistency with additional hot broth as needed.
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19
Stir in parsley, season with salt and pepper to taste; serve.
