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Start by prepping your vegetables: peel and slice the carrots, dice the potatoes, and chop the onion. Mince the garlic.
Place the chicken thighs (whole or cut into large pieces if preferred) in the bottom of the slow cooker.
Add the carrots, potatoes, onion, and garlic on top of the chicken.
In a medium bowl, whisk together the chicken broth, tomato paste, Worcestershire sauce, thyme, rosemary, salt, and pepper.
Pour the broth mixture evenly over the chicken and vegetables in the slow cooker.
Cover and cook on low for 6-8 hours, or on high for 3-4 hours, until the chicken and vegetables are tender.
About 30 minutes before serving, stir in the frozen peas. Allow the stew to continue simmering so the peas cook through.
Before serving, taste and adjust seasoning with extra salt and pepper as needed.
Ladle the stew into bowls and sprinkle with chopped fresh parsley for a pop of color and freshness.