Wash and chop all vegetables. Mince the garlic and set aside.

Add onions, carrots, celery, potatoes, corn, and green beans to the bottom of the slow cooker. This ensures vegetables cook evenly and absorb the broth’s flavor.

Place the chicken pieces on top of the vegetables. Lightly drizzle with olive oil if desired.

Sprinkle salt, pepper, paprika, thyme, parsley, and rosemary over the chicken and vegetables. Add bay leaves.

Slowly pour chicken broth over everything until ingredients are fully submerged.

Cover and cook on LOW for 7–8 hours or HIGH for 4–5 hours.

Remove chicken from the slow cooker and place it in a bowl. Shred using two forks, discarding bones.

Add shredded chicken back to the slow cooker and stir well.

Taste and adjust seasoning. Add lemon juice if using.

Remove bay leaves and garnish with fresh parsley before serving.