1tablespoonherbes de Provenceor several sprigs fresh herbs
2organic chicken breastsbone-in, skin-on
2organic chicken thighsbone-in, skin-on
1teaspoonsea salt
½teaspoonfresh ground pepper
3-4cupsfiltered water
Instructions
Layer all ingredients in the slow cooker in order listed, making sure chicken is bone side down on top of vegetables. Add enough water to cover vegetables and come half way up chicken, between 3 and 4 cups.
Cook on low for 6-8 hours.
Remove chicken and let cool slightly. Remove skin and bones. Shred chicken meat and add back to soup in crock pot. Adjust seasonings, reheat, and serve.
Notes
I added a cup of cooked rice after it was finished cooking.