Ingredients:

  • 2 lbs boneless, skinless chicken thighs
  • 6 cups low-sodium chicken broth
  • 1 can (14.5 oz) diced tomatoes, undrained
  • 3 medium carrots, sliced into rounds
  • 3 stalks celery, diced
  • 1 medium yellow onion, diced
  • 2 medium Yukon Gold potatoes, cubed into 1-inch pieces
  • 1 cup frozen peas
  • 1 tsp dried thyme
  • 1 tsp dried rosemary
  • 1 tsp salt
  • ½ tsp black pepper
  • 1 tbsp fresh lemon juice

Instructions:

  1. Place the diced onion, carrots, celery, and potatoes at the bottom of the slow cooker.
  2. Rub the chicken thighs with salt, pepper, and dried herbs, then nestle them on top of the vegetables.
  3. Pour in the chicken broth and diced tomatoes.
  4. Cover with the lid and lock. Set the cooker to Low for 6 hours or High for 3 hours.
  5. Remove the chicken thighs to a plate and shred them using two forks.
  6. Return the shredded meat to the pot, then stir in the frozen peas and fresh lemon juice.
  7. Let the soup sit on the Warm setting for 10 minutes to heat the peas through. Taste and add final salt if needed.