1. Layer the chicken thighs at the base of the slow cooker.
2. Arrange the sliced carrots, diced potatoes, chopped onion, and minced garlic over the chicken.
3. In a bowl, combine chicken broth, tomato paste, Worcestershire sauce, dried thyme, dried rosemary, salt, and pepper. Pour this mixture over the contents in the slow cooker.
4. Cook on low for 6-8 hours or on high for 3-4 hours until the chicken is tender.
5. Add the frozen peas around 30 minutes before serving and let them warm through.
6. Shred the chicken using two forks and mix it back into the stew. Adjust seasoning as needed.
7. Serve hot with a sprinkle of fresh parsley on top.
