1. Combine chicken, carrots, potatoes, mushrooms, onion, and garlic in a slow cooker. Stir in stock, bay leaf, thyme, 3/4 teaspoon salt, and 1/4 teaspoon pepper. Cover and cook on high until chicken is cooked through and vegetables are tender, about 4 to 5 hours.
2. Reduce heat to low. Stir together cornstarch and water in a small bowl, then add to slow cooker and stir until incorporated. Ladle 1/2 cup hot broth into a heatproof medium bowl or liquid measuring cup and stir in half-and-half. Return half-and-half mixture to stew along with peas and rosemary and stir well to combine. Cover and cook until stew is thickened and creamy, about 30 more minutes.
3. Just before serving, stir in Parmesan and season with salt and pepper to taste.
Source: Hannaford fresh Magazine, October - November 2019