Heat the olive oil in a deep sided skillet over medium high heat. Generously season the chicken on both sides with salt and pepper. Brown the chicken thighs for about 5 minutes on each side until a nice golden brown. You'll know when they are ready to turn when they give away from the pan. You may need to do this in batches.

While they are browning, add the potatoes , oregano and thyme to the slow cooker - sprinkle again with some salt and pepper. Top with the chicken as it finishes browning.

When all of the chicken is browned, add the white wine to the skillet and scrape to get all the brown bits off the bottom of the pan. Add the chicken broth, the garlic and the onion and cook for a couple of minutes, continuing the scrape the bottom of the pan. Remove from heat and pour this mixture over the chicken and potatoes in the slow cooker.

Cover and cook on low 6-8 hours. About an hour before serving, add the frozen green peas.

Right before serving, stir in the butter to add a little richness. Serve with fresh parsley sprinkled on top.