Ingredients:

  • 2 lbs bone-in, skinless chicken thighs
  • 3 large carrots, sliced into rounds
  • 3 stalks celery, diced
  • 1 medium yellow onion, diced
  • 4 cloves garlic, minced
  • 3 medium gold potatoes, cubed into 1-inch pieces
  • 6 cups low-sodium chicken broth
  • 1 cup frozen peas
  • 1 tsp dried thyme
  • 1 tsp dried oregano
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1 whole bay leaf
  • 1/4 cup fresh parsley, chopped
  • 1 tbsp lemon juice

Instructions:

  1. Place the diced onions, carrots, celery, and cubed potatoes at the bottom of the slow cooker. Sprinkle the minced garlic over the top.
  2. Place the chicken thighs on top of the vegetables. Pour in the chicken broth and stir in the thyme, oregano, salt, and pepper.
  3. Nestle the bay leaf into the liquid. Cover and set the slow cooker to Low for 6-8 hours (or High for 3-4 hours) until the chicken easily pulls away from the bone.
  4. Remove the chicken thighs, discard the bones, and shred the meat with a fork before returning it to the pot.
  5. Stir in the frozen peas, chopped fresh parsley, and lemon juice. Stir gently and serve.