Slow Cooker Chicken Stew

6-8 boneless, skinless chicken thighs, trimmed of fat
Salt and pepper
1/4 cup vegetable oil, divided
2 medium onions, minced
6 cloves garlic, minced (less if you don't like garlic as much as I do.)
1 tablespoon tomato paste
1/2 teaspoon dried thyme
1/3 cup all-purpose flour
1/2 cup white wine
4 cups low-sodium chicken broth
3 medium red potatoes, scrubbed and cut into 1/2 inch pieces
4 carrots, scrubbed and sliced 1/4 inch thick
2 bay leaves
1 cup frozen peas
1/4 cup minced fresh parsley, if desired

Dry chicken with paper towels and season with salt and pepper. Heat 1 tablespoon of the oil in a 12 inch skillet until very hot but not smoking. Brown half the chicken lightly on both sides, about 8 minutes; transfer to a bowl. Repeat with 1 tablespoon oil and remaining chicken; transfer to bowl. 

Heat 1 more tablespoon oil over medium-high heat until shimmering. Add onions, garlic, tomato paste, and thyme, and cook until onions are softened and lightly browned, about 8 minutes.  Stir in flour and cook for 1 minute. Slowly whisk in wine and 1 cup broth, smoothing out any lumps and scraping up any browned bits. Transfer to slow cooker. 

Microwave potatoes and carrots with remaining tablespoon oil in a covered bowl, stirring occasionally, until the vegetables are nearly tender, about 5 minutes. Transfer to slow cooker. Stir in remaining 3 cups of broth and bay leaves into slow cooker. Nestle browned chicken and any accumulated juice into slow cooker. Cover and cook until chicken is tender, 4-6 hours on low.  

Stir in frozen peas during last 30 minutes of cooking. 

You can take the chicken out, shred it, and return it to the slow cooker. But I find this unnecessary, I just break it up with a large spoon in the pot. 

Adjust seasonings with salt and pepper and stir in parsley.