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Place all the ingredients listed under “Add First” into a greased 6-quart slow cooker. Mix gently to combine, ensuring the chicken is submerged in the liquid.
Cover the slow cooker and cook on low for 6–8 hours or on high for 3–5 hours or until chicken is tender and can be shred easily. (I like this best on low!)
Remove the chicken from the slow cooker into a bowl and shred it using two forks.
On the stovetop, heat a medium pot over medium-high. Add the butter and whisk it until completely melted. Sprinkle the flour over the melted butter and whisk constantly for 1 minute. Mixture should look frothy. Gradually add in about 1 cup of the liquid from the slow cooker to create a smooth, thick paste.
Add the roux to the slow cooker and stir well until it’s fully integrated. Return the shredded chicken along with the frozen peas and balsamic vinegar. Remove the bay leaves. Stir everything together. Cover and heat through (10 minutes). Taste and adjust the seasoning, adding an additional 1–2 teaspoons of chicken bouillon if needed until flavors sing.
Ladle the stew into bowls, and if desired, garnish with fresh parsley (optional) and serve with hearty buttered bread. Enjoy!