In a large skillet, heat 2 tablespoons of olive oil over medium-high heat. Season 1 ½ pounds of boneless skinless chicken thighs with freshly ground salt and pepper. Sauté the chicken for 5-6 minutes until golden brown and seared on both sides. Transfer the browned chicken to your slow cooker, leaving the skillet on the stove to retain the drippings for the next step.

Pour 2 cups of chicken broth and ½ cup of dry white wine into the slow cooker over the browned chicken. Add 1 tablespoon Worcestershire sauce, 1 teaspoon of balsamic vinegar, and 2 teaspoons each of chopped fresh rosemary and thyme, along with ½ teaspoon of dried oregano. Stir gently to combine all flavors, ensuring the chicken is immersed in the liquid.

Next, add one chopped large yellow onion, three sliced carrots, and one pound of diced Yukon gold potatoes to the slow cooker. Stir everything together, distributing the vegetables evenly around the chicken.

Cover your slow cooker with its lid and cook on low for 7-8 hours or on high for 4-5 hours. Check the stew occasionally; it’s done when the chicken is tender and shreds easily with a fork.

Once cooking is complete, remove ½ cup of broth from the slow cooker and set it aside. In a small bowl, whisk together ¼ cup of all-purpose flour with ½ cup of unsweetened almond milk until smooth. Pour this mixture back into the slow cooker, stirring gently to thicken the stew.

Add ⅔ cup of frozen peas to the stew, cooking uncovered on high for an additional 15-20 minutes to allow the flavors to blend and the sauce to thicken. Taste the stew and adjust seasonings if necessary. Serve warm, garnished with fresh thyme, alongside your favorite bread for a complete meal.