This recipe is slightly modified from Slow Cooker Revolution by America's Test Kitchen. This is my go to book for slow cooker recipes. I recommend it highly for its soups and stews.
2 pounds boneless, skinless chicken thighs
Salt and pepper
3 tablespoons oil, divided
1 large onion, minced
6 garlic cloves, minced
1 tablespoon tomato paste
1/2 teaspoon dried thyme
1/3 cup all-purpose flour
1/2 cup dry white wine
4 cups low-sodium chicken broth
2 - 3 medium red potatoes, diced
4 carrots, diced
2 bay leaves
1 cup frozen peas
1/4 cup fresh parsley
Dry chicken with paper towels and season with salt and pepper. Heat 2 tablespoons oil in a large skillet over medium-high heat. Brown chicken on both sides about 5 minutes; transfer to bowl.
Add 1 more tablespoon oil to pan and heat over medium-high heat until shimmering. Add onion, garlic, tomato paste, potatoes, carrots and thyme and cook 8 minutes until onions are slightly browned. Stir in flour and cook for 1 minute. Slowly whisk in wine, scraping up any browned bits. Whisk in 1 cup broth, smoothing out any lumps. Transfer to slow cooker. Add remaining 3 cups broth and bay leaves. Nestle browned chicken and any accumulated juices into slow cooker. Cover and cook on low for 6 hours. During last hour of cooking, add peas.
Remove chicken from slow cooker and shred on a cutting board and return to slow cooker. Add parsley and adjust salt and pepper if needed.
Makes great leftovers.