Updated: Jan 23
This is one of my family's go-to recipes, perfect for a busy work week. I make this every other week and we eat leftovers for lunch. It's delicious and it works!
This recipe is modified from a recipe in That Clean Life (my meal planning software), and I did so to make it AIP friendly!
1lb Chicken legs/thigh - skin off
2 - 3 chicken breasts (8 oz total)
1 yellow onion, finely chopped
2 garlic cloves, finely chopped
4 celery stalk, finely chopped
4 medium carrots, chopped
1 sweet potato, skins and cubed
6 cups water
1/2 Tbsp sea salt
1 tsp dried oregano
1 tsp dried rosemary (or 2 fresh rosemary sprigs)
1/4 cup fresh parsley
Throw all ingredients into a slow cooker. Turn to low and cook 6 - 8 hours.
When chicken is cooked through, remove the meat and shred. Be careful to remove bones/cartilage and return meat to the pot.
Top with fresh parsley before serving.