Ingredients:

  • 2 lbs bone-in, skinless chicken thighs
  • 8 cups low-sodium chicken bone broth
  • 2 tbsp extra virgin olive oil
  • 1 medium yellow onion, diced
  • 3 cloves garlic, minced
  • 1 tsp dried thyme
  • 1 tsp dried rosemary
  • 1 bay leaf
  • 3 medium carrots, sliced into 1/4 inch rounds
  • 2 stalks celery, sliced
  • 3 medium gold potatoes, peeled and cubed
  • 1 cup frozen peas or corn
  • 1 tbsp fresh lemon juice
  • 1/4 cup fresh parsley, chopped
  • Salt to taste
  • black pepper to taste

Instructions:

  1. Optional: Heat olive oil in a skillet over medium-high heat. Sear chicken thighs for 3-4 minutes per side until mahogany-colored. Transfer chicken and browned bits to the slow cooker. Alternatively, place raw chicken at the bottom of the cooker.
  2. Add diced onion, minced garlic, dried thyme, and rosemary over the chicken.
  3. Add sliced carrots, celery, and cubed potatoes to the pot.
  4. Pour in the chicken bone broth and add the bay leaf on top.
  5. Cover and cook on Low for 8 hours or High for 6 hours.
  6. Remove chicken, shred with two forks, and return to the pot. Stir in frozen peas or corn and cook for an additional 30 minutes.
  7. Stir in fresh lemon juice and chopped parsley. Season with salt and black pepper to taste before serving.