1. Prepare the Chicken and Vegetables: Start by cutting your boneless, skinless chicken thighs or breasts into roughly 1-inch pieces. Chop the onion, slice the carrots and celery, and mince the garlic. Quarter the small potatoes. Having everything prepped before you begin makes the assembly process much smoother.

2. Saute Aromatics (Optional but Recommended): In a large skillet, heat the olive oil over medium heat. Add the chopped onion, carrots, and celery and cook for 5-7 minutes until slightly softened. Stir in the minced garlic and cook for another minute until fragrant. This step helps to deepen the flavor profile of the stew, but if you’re truly short on time, you can skip it and add everything directly to the slow cooker.

3. Combine Ingredients in Slow Cooker: Transfer the sauteed vegetables (if you did this step) to your slow cooker. Add the cut chicken pieces, quartered potatoes, canned diced tomatoes (undrained), chicken broth, dried thyme, dried rosemary, and bay leaf.

4. Season the Stew: Stir everything gently to combine. Season generously with salt and freshly ground black pepper. Remember that flavors will intensify as the stew cooks, so start with a moderate amount and adjust later if needed.

5. Cook Until Tender: Cover the slow cooker and cook on high for 4-6 hours or on low for 8 hours. The stew is ready when the chicken is fall-apart tender and the vegetables are soft. The potatoes should be easily pierced with a fork.

6. Add Final Touches: About 30 minutes before serving, stir in the frozen peas. Continue cooking until the peas are heated through and vibrant green.

7. Adjust Seasoning and Serve: Remove the bay leaf before serving. Taste the stew and adjust salt and pepper if necessary. Ladle the warm stew into bowls and garnish with fresh chopped parsley.