Steps
- 1
Place Potatoes, Carrots and Onions on Bottom of Crock Pot
- 2
Add Celery and Garlic on Top of Veggies
- 3
In Separate Bowl, Mix Stock and Onion Soup
- 4
Pour Mixture Over Veggies
- 5
Push Chicken Thighs under Liquid and into Veggies
- 6
Cook on Low for 12 hours or on High for 4 hours
- 7
Once Cooked, Remove Chicken from Pot and Shred
- 8
Place Shredded Chicken back into Pot and Stir and Serve
- 9
When Serving, try it with a sprinkle of Parmesan
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