Heat a skillet over medium-high heat and add olive oil. Sear the chicken thighs for 4-5 minutes on each side until golden brown. Transfer to the slow cooker.

Dice onions, garlic, carrots, and potatoes into uniform pieces. Set aside.

In the slow cooker, arrange the seared chicken, layer with chopped vegetables, pour in chicken broth and milk, and stir gently.

Sprinkle thyme, rosemary, salt, and pepper over the mixture and stir to combine.

Cover and cook on low for 6-8 hours or on high for 3-4 hours until the chicken is tender.

During the last 30 minutes, add green peas and adjust seasoning as needed.