Step 1

Add first 10 ingredients (chicken through salt) to a slow cooker and stir to combine. Cook covered on low heat for 8 hours.

Step 2

Once cooked, remove the chicken with a slotted spoon and discard the bones. The chicken should just fall apart, but if there are large pieces, use a fork to shred. Then return chicken to the soup.

Step 3

Meanwhile, in a separate bowl, stir together the matzo ball mix, vegetable oil and eggs until combined. Refrigerate for 15 minutes to chill. Then remove and shape the mix into 1-inch balls.

Step 4

Carefully place the balls back in the soup, and cover and cook for an additional 20 minutes.

Step 5

Season the soup one final time with additional salt and pepper if needed. Then serve!