Place the carrots, onion, garlic, celery, and rice in the bottom of the slow cooker.
Set the chicken breasts on top.
Sprinkle salt and black pepper on top of the chicken and add a bay leaf.
Add chicken broth.
Cover and set the slow cooker on low.
After 4 hours remove the chicken and bay leaf.
Discard the bay leaf and shred the chicken with two forks.
Return the chicken to the pot and stir in the chopped parsley.
Let cook for another 5 minutes and serve.
Notes
Place leftovers in an airtight container and refrigerate for 3-4 days. Or place them in a freezer container for 2-3 months.Feel free to use different fresh herbs if you like. Rosemary and thyme would also be good for this recipe.If you'd rather have noodles instead of rice, add some noodles when you remove the chicken. Once you add the chicken back into the soup let it cook for an additional 15 minutes or until the noodles are tender.
Nutritional information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although attempts have been made to provide accurate nutritional information, these figures are only estimates.