Ingredients
Scale
- 1.5 pounds (680 grams) boneless, skinless chicken breasts
- 4 cups (960 ml) chicken broth
- 1 cup (130 grams) carrots, diced
- 1 cup (130 grams) celery, diced
- 1 onion, chopped
- 3 cloves garlic, minced
- 1 cup (240 ml) lemon juice (about 4 lemons)
- 1 teaspoon dried thyme
- Salt and pepper to taste
- Chopped parsley for garnish
Instructions
- Place the chicken breasts at the bottom of the crockpot.
- Add the diced carrots, celery, onion, and minced garlic.
- Pour in the chicken broth and lemon juice.
- Add the dried thyme, salt, and pepper.
- Cover and cook on low for 6-8 hours, or on high for 3-4 hours until the chicken is tender.
- Shred the chicken directly in the crockpot before serving.
- Serve hot, garnished with chopped parsley.
Notes
For a low-sodium version: Use low-sodium chicken broth. For a vegetarian option: Substitute the chicken with chickpeas and the broth with vegetable broth.
- Prep Time: 15 minutes
- Cook Time: 240 minutes
- Category: Soup
- Method: Slow Cooking
- Cuisine: American
- Diet: Gluten-Free, Dairy-Free