Gather your crockpot, sharp knife, cutting board, and wooden spoon. Ensure your crockpot is clean and ready for use.
Chop the chicken thighs into large, roughly 3-4 cm (1.5 inch) chunks. Dice the carrots and potatoes into bite-sized pieces, and finely chop the onion. Mince the garlic cloves.
Layer the chicken pieces at the bottom of the crockpot, then add the diced carrots, potatoes, and chopped onion on top. Sprinkle in the minced garlic and drop in the bay leaves.
Pour the vegetable broth over the ingredients, just enough to cover everything evenly—about 4 cups. This helps everything cook evenly and stay flavorful.
Sprinkle the dried thyme, and season with salt and pepper to taste. Gently stir the ingredients to distribute the herbs and seasoning evenly.
Cover the crockpot with the lid and set it on low for 6-8 hours or high for 3-4 hours. As the stew cooks, your kitchen will fill with warm, savory aromas.
After about 4 hours on high or 6 hours on low, check the stew; the chicken should be tender and easy to shred, and the vegetables soft and fragrant.
Remove the bay leaves, then stir in the frozen peas. Cover and cook for another 10 minutes to heat the peas through and release their sweetness.
Taste the stew and adjust the salt, pepper, or herbs as needed for a balanced flavor. The stew should be hearty, fragrant, and filled with tender ingredients.
Serve hot, garnished with chopped fresh parsley for a bright, fresh finish. Enjoy the cozy, comforting aroma and the rich, tender bites of this slow-cooked delight.
