Dice the chicken into 1-inch pieces and season generously with salt and pepper.,Heat olive oil in a large skillet over medium heat. Add the chicken and cook for 4-5 minutes until browned on all sides. The chicken doesn’t need to be fully cooked, just seared to enhance the flavor.,Once the chicken is seared, add the flour, thyme, rosemary, and salt. Stir well until the chicken is evenly coated with the flour and herbs.,Add minced garlic, diced onion, sliced carrots, and cubed potatoes to the slow cooker. Stir to combine.,Pour in the chicken broth and add the bay leaf. Stir everything together.,Cover the slow cooker and cook on low for 7-8 hours or on high for 3-4 hours, until the chicken is tender and the vegetables are cooked through.,Once the stew is done, stir in the milk and frozen peas. Cook for an additional 10-15 minutes on high until the peas are warmed through.,Taste and adjust the seasoning with salt and pepper as needed.,Serve immediately with a slice of crusty bread or a fresh green salad.