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Export 11 ingredients for grocery delivery
Step 1
In a 3 quart slow cooker or crock-pot, add CHICKEN THIGHS and sprinkle with SALT and PEPPER. Add POTATOES, CELERY, CARROTS, ONION, GARLIC, BAY LEAF, THYME, and CHICKEN BROTH.
Step 2
Set the cooker on HIGH for 3 hours or LOW up to 8 hours *see recipe footnote
Step 3
Transfer chicken thighs to a plate and shred with two forks, then stir back into the soup, along with the PEAS. Allow soup to sit a few minutes until peas are warmed through.
Step 4
Remove the bay leaf and serve warm, garnished with chopped PARSLEY.
Step 5
Allow soup to cool completely. Store in an airtight container up to 5 days in the refrigerator and 30 days in the freezer. Allow to thaw in the refrigerator overnight before reheating.
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