Ingredients:

  • 2 lbs bone-in, skin-on chicken thighs
  • 6 cups low-sodium chicken broth
  • 1 tbsp sea salt
  • 3 medium carrots, sliced into thick rounds
  • 2 medium parsnips, peeled and sliced
  • 2 large celery stalks, chopped
  • 1 large yellow onion, diced
  • 4 cloves garlic, smashed
  • 1 tsp dried thyme
  • 1 bay leaf
  • 1/2 tsp black pepper
  • 1 tbsp fresh lemon juice
  • 1/4 cup fresh parsley, chopped

Instructions:

  1. Place the diced onion, celery, carrots, parsnips, and garlic at the bottom of the slow cooker. Note: Putting veg on the bottom ensures they cook evenly in the liquid.
  2. Layer the chicken thighs on top of the vegetables.
  3. Season the chicken generously with the sea salt and black pepper.
  4. Pour the chicken broth over the chicken and vegetables.
  5. Nestle the bay leaf and dried thyme into the liquid.
  6. Cover with the lid and set to Low for 6 hours until the meat effortlessly slides away from the bone.
  7. Carefully remove the chicken thighs to a plate.
  8. Discard the skin and bones, then shred the meat into bite-sized pieces using two forks.
  9. Stir the shredded chicken back into the pot.
  10. Stir in the fresh lemon juice and garnish with fresh parsley just before serving.