2 poundss boneless chicken thighs
2 teaspoons unrefined sea salt
2 teaspoon ground black pepper, (as needed)
2 leeks, (white and light green parts only, sliced thin)
2 bay leafs
1½ quarts chicken bone broth
1 yellow onion, (peeled and chopped fine)
6 carrots, (scraped and sliced into rounds ¼-inch thick)
6 celery ribs, (sliced ¼-inch thick)
1 pound potatoes, (peeled and chopped into bite-sized pieces)
¼ cup minced fresh parsley
Season the chicken well with unrefined sea salt and ground black pepper.
Place the chicken in a slowcooker with leeks and bay leafs then cover with broth. Cook on low for 4 hours.
Add chopped onion, carrots, celery and potatoes to the slowcooker and continue cooking on low for an additional 4 hours.
Stir in parsley, ad serve.