Ingredients:
- 8 cups water
- 4 medium carrots, peeled and cut into large dice
- 3 medium celery stalks, large dice
- 1 medium yellow onion, small dice
- 1 bay leaf
- 1 tbs kosher salt, add more to taste
- 1/2 tsp freshly ground black pepper, add more to taste
- 1/2 tsp dried thyme
- 1 whole chicken (4-5 lb), neck and giblets removed from the cavity
- 1 tbs olive oil
- 2 tbs coarsely chopped fresh Italian parsley leaves
Directions:
- Place the water, carrots, celery, onion, and bay leaf in a 6-quart or larger slow cooker and stir to combine; set aside.
- Place the measured salt, measured pepper, and thyme in a small bowl and stir to combine; set aside.
- Place the chicken on a work surface or cutting board and pat it dry with paper towels. Cut off and discard any extra fat hanging around the body cavity.
- Drizzle the oil on the chicken and rub it all over the skin. Season inside and out with the thyme mixture.
- Place the chicken on top of the vegetables in the slow cooker. Cover and cook until the chicken is cooked through and falling off the bones, about 6 hours on high or 8 hours on low.
- Transfer the chicken to a rimmed baking sheet. When it’s cool enough to handle but still warm, use your hands to shred the meat into bite-sized pieces (discard the skin, cartilage, and bones).
- Return the shredded chicken to the slow cooker and add the parsley.
- Taste and season with salt and pepper as needed.
GF/DF/Paleo
Borrowed from ChowHound