Ingredients:

  • 3 lbs bone-in, skinless chicken thighs
  • 8 cups low-sodium chicken bone broth
  • 1 tbsp apple cider vinegar
  • 1 large yellow onion, diced
  • 4 cloves garlic, minced
  • 4 medium carrots, sliced into rounds
  • 3 celery stalks, sliced
  • 1 lb Yukon Gold potatoes, cubed into 1-inch pieces
  • 1 tsp dried thyme
  • 2 bay leaves
  • 1 tsp sea salt
  • 1/2 tsp cracked black pepper
  • 2 cups fresh baby spinach
  • 1 tbsp fresh lemon juice
  • 1/4 cup fresh parsley, chopped

Instructions:

  1. Dice the onion, carrots, celery, and potatoes. Place the diced onions, garlic, carrots, and celery at the bottom of the slow cooker to create a vegetable bed.
  2. Place the bone-in chicken thighs atop the vegetables. Pour in the low-sodium bone broth and apple cider vinegar.
  3. Sprinkle the thyme, salt, pepper, and bay leaves over the top. Secure the lid and set the slow cooker to Low for 7 hours until the chicken pulls away from the bone easily.
  4. Remove the chicken thighs and bay leaves. Shred the meat using two forks, discarding the bones and gristle, then return the shredded chicken to the pot.
  5. Stir in the cubed potatoes and fresh spinach. Cook on high for an additional 30 minutes until the greens have wilted.
  6. Stir in the fresh lemon juice and chopped parsley just before serving.