Ingredients:

  • 2 lbs boneless, skinless chicken thighs
  • 3 large carrots, sliced into rounds
  • 3 stalks celery, diced
  • 1 medium yellow onion, diced
  • 3 cloves garlic, minced
  • 2 medium Yukon Gold potatoes, cubed into ½ inch pieces
  • 1 cup frozen peas
  • 1 can (14.5 oz) fire-roasted diced tomatoes
  • 8 cups low-sodium chicken bone broth
  • 1 tsp dried thyme
  • 1 tsp dried rosemary
  • 2 bay leaves
  • 1 tsp sea salt
  • ½ tsp black pepper
  • 1 tbsp fresh lemon juice
  • ¼ cup fresh parsley, chopped

Instructions:

  1. Place the chicken thighs at the bottom of the crockpot.
  2. Layer the diced onions, garlic, carrots, celery, and potatoes directly on top of the meat.
  3. Pour in the diced tomatoes with juice and the chicken bone broth until ingredients are submerged.
  4. Stir in the thyme, rosemary, salt, and pepper, then place bay leaves on top.
  5. Secure the lid and cook on Low for 8 hours or High for 6 hours until chicken reaches 165°F (74°C) and potatoes are tender.
  6. Remove chicken thighs to a plate, shred with two forks, and return meat to the pot.
  7. Stir in frozen peas and fresh lemon juice; let residual heat cook peas for 2-3 minutes.
  8. Remove bay leaves and garnish with fresh parsley.