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.