2. Pour in broth, wine, the thyme and tarragon, and stir until thickened.
3. In your crock pot or slow cooker, layer the onions, carrots, celery and chicken; pour sauce over all and add bay leaf.
4. Cover and cook on low for 6 to 7 hours or on high for 3 to 5 hours.
5. If cooking on low, change to high at the 6 to 7 hour mark and stir in milk and peas. Cover and continue cooking on high another 15 minutes or until peas are heated through.
6. Taste and adjust seasonings and remove bay leaf before serving.