Ingredients

• 1.5 pounds of chicken
• 3 leek(s)
• 1 onion
• 3 carrot(s)
• 3 stalks of celery
• 3 cloves of garlic
• 8 cups of broth
• 2 bay leaf(s)
• 1 teaspoon of thyme
• salt and pepper
• 2 tablespoons of olive oil
• parsley

Instructions

1. Sauté In a skillet, heat olive oil over medium heat. Sauté chopped onion, leeks and garlic until slightly browned.

2. Transfer the onions, leeks and garlic to the slow cooker. Add chicken thighs, carrots, and celery.

3. Pour in chicken broth. Add bay leaves, dried thyme, salt, and pepper.

4. Cook Cover and cook on low for 6-8 hours or until chicken is tender.

5. Shred Remove chicken, shred it, and return it to the slow cooker.

6. Adjust seasoning if needed. Discard bay leaves.

7. Serve Serve hot, garnished with fresh parsley.