Season chicken with salt and pepper. Sear chicken on both sides until golden brown in a skillet with olive oil. Transfer to a slow cooker.

Sauté the onions and carrots in the same skillet for 5 minutes. Add minced garlic, thyme, and rosemary; sauté until fragrant for 1-2 minutes. Stir in tomato paste and deglaze with chicken broth. Transfer to the slow cooker with the chicken.

Add potatoes and bay leaves to the slow cooker, season with additional salt and black pepper. Pour in remaining chicken broth. Cover and cook on HIGH for 4 hours.

3.5 hours into cooking, dilute flour with chicken broth to create a slurry. Add slurry and peas to the slow cooker. Stir and cook for the remaining 30 minutes.

Remove chicken, shred it, discard bones, and return shredded chicken to the stew. Stir in chopped parsley and adjust seasoning with salt and pepper to taste.

Serve warm.