Directions:

Place the chicken thighs at the bottom of the slow cooker.
Add the sliced carrots, diced potatoes, chopped onion, and minced garlic on top of the chicken.
In a separate bowl, mix together the chicken broth, tomato paste, Worcestershire sauce, dried thyme, dried rosemary, salt, and pepper. Pour this mixture over the ingredients in the slow cooker.
Cover and cook on low for 6-8 hours or on high for 3-4 hours, until the chicken is tender and fully cooked.
About 30 minutes before serving, stir in the frozen peas and let them heat through.
Once cooked, shred the chicken with two forks and stir it back into the stew. Adjust seasoning if necessary.
Serve hot, garnished with fresh parsley.

Prep Time: 15 minutes | Cooking Time: 6-8 hours (low) or 3-4 hours (high) | Total Time: 6-8 hours | Kcal: 320 kcal | Servings: 6 servings