Heat a drizzle of olive oil in a skillet over medium-high heat. Add the chicken thighs and cook for about 4-5 minutes per side until golden brown. Transfer to the slow cooker.

Add the chopped onions, minced garlic, diced carrots, and evenly diced potatoes around the chicken in the slow cooker. Stir gently to combine.

Pour the chicken broth and milk over the mixture. Sprinkle in salt, pepper, and herbs. Stir gently to mix everything together.

Cover the slow cooker and cook on low for 7 hours or on high for 3-4 hours until chicken is tender and vegetables are soft.

During the last 30 minutes, add the green peas. For a thicker stew, prepare a slurry with flour or cornstarch and add it.

Once done, stir the stew and serve warm in bowls, optionally with crusty bread or over rice.